Smoky chipotle pepper salsa
Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread
- Prep: 10 mins
Cook: 12 mins
- Serves 6
- Easy
Ingredients
- 2 red peppers, halved lengthways
- 6 ripe tomatoes, halved
- 1 garlic clove, crushed
- juice 1 lime
- 1 tbsp extra-virgin olive oil
- 2 tsp chipotle paste
- 1 red onion, finely chopped
- 20g pack coriander, roughly chopped
Method
-
Heat grill to high. Put peppers onto a
baking sheet, skin-side up, grill until skins
are black, then put into a bowl and cover.
Leave until cool, then peel skins away.
-
Scoop out and discard tomato seeds.
Put tomatoes into a food processor with
garlic, lime juice, oil and chipotle paste.
Add peppers, then pulse until chunky. Stir
onion and coriander through, then serve.
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