Sweet Potato and Cayenne Pepper Tacos

Preheat the oven to 200°C. First, prepare the salsa by adding the tomato pulp and red pepper to a beaker for an immersion blender. Add the shallot. Halve the cayenne pepper lengthwise, remove the seeds, and add to the beaker. Using an immersion blender, blend all ingredients together with 1 tablespoon of olive oil, balsamic vinegar, and tomato ketchup.

To prepare the taco filling, peel the sweet potatoes and cut them into small cubes. Quarter the remaining tomatoes, remove the seeds, and cut the pulp into small cubes. Dice the second pepper. Finely chop the onion.

Heat the remaining olive oil in a large pan and sauté the onion for 3 minutes. Press a clove of garlic on top. Add the sweet potatoes and pepper to the pan. Fry over medium-high heat for approx. 15 minutes, or until the sweet potato cubes are tender.