Roasted Pepper and Ginger Salsa

  
1  large red bell pepper 
1  large yellow bell pepper 
1  large orange bell pepper 
  1 inch piece fresh ginger 
1/2 tsp coriander seeds 
1 tsp cumin seeds 
1  small garlic clove 
2 tbsp lime or lemon juice 
1  small red onion-finely chopped 
2 tbsp fresh cilantro-chopped 
1 tsp fresh thyme-chopped 
  salt 
  pepper 
  
Quarter the peppers 
and remove the stalk, 
seed and membranes.
Grill the quarters, 
skin side up, 
until charred and blistered. 
Rub away the skins 
and slice very finely.
Peel or scrape the ginger 
and chop coarsley.
Over a moderate heat, 
gently dry-fry the spices 
for 30 seconds to 1 minutes, 
making sure they don't burn.
Crush the spices 
in a mortar and pestle. 
Add the ginger and garlic 
and continue to work to a pulp. 
Work in the lime or lemon juice.
Mix together the peppers, 
spice mixture, onion and herbs. 
Season to taste.