Fire and Ice Salsa
The fire and ice moniker comes from the contrast of the cool tomatoes and hit of heat from the cayenne and smoky paprika. Serve the salsa as an hors d'eouvre with Original Raincoast Crisps, or use as a main course with grilled chicken or fish.
Ingredients
1/2 sweet red pepper, cored and seeded
1/4 cup (50 mL) sugar
1/3 cup (75 mL) diced yellow onion
1 large clove garlic, crushed
4 1/2 cups (1.125 L) canned roma tomatoes, drained and diced
2 tbsp (30 mL) balsamic vinegar
1 tsp (5 mL) cayenne pepper
1 tsp (5 mL) smoked paprika
Directions
Preheat the broiler or barbeque. Roast or grill the red pepper until the skin blackens and chars. Place in a bowl and let cool. Peel off the blackened skin and discard. Dice the pepper into small pieces.
In a small heavy saucepan over high heat, cook the sugar and 1 tbsp (15mL) water until it starts to caramelize. Remove from heat when it reaches a mahogany colour, about 5 minutes.
Add the onion and garlic. Return to low heat and cook for 5 minutes. Add the tomatoes, vinegar, cayenne and paprika. Simmer, stirring occasionally, until thick, 20 to 30 minutes. Let cool. The salsa can be refrigerated for up to 3 weeks.