Charred pepper and cherry tomato salsa
This salsa goes really well with my jerk chicken skewers and barbecued sweet potato fries recipe, but it will also go well with loads of other things. It is delicious!
If you want to spice this up, chop up some chilli and add it when you mix the cooked, chopped ingredients together. I used a mix of bell peppers and poblano – that way you get a blend of sweetness and a slightly sour hit. If you can’t get poblano, substitute in green bell pepper, but be aware your salsa will be quite sweet.
Finally, you don’t have to barbecue this – the cooking can be done in a conventional oven at 200°C for 25 minutes. Just bear in mind that then there won’t be as much char in your charred pepper salsa! As always, I used my Weber barbecue for this. Make sure your barbecue has a lid!
Ingredients (serves 3 as a side dish)
– 1 large red bell pepper
– 10 cherry tomatoes
– 6 small green poblano peppers
– 4 garlic cloves (unpeeled)
– olive oil
– 4 spring onions, chopped
– small bunch of coriander leaves, chopped
– salt and pepper to season
1. Deseed all of the peppers and cut into large pieces. Cut the cherry tomatoes in half.
2, Take a large baking tray. Spread the pieces of pepper and tomato around the tray, along with the unpeeled garlic cloves. Drizzle with olive oil and mix well with your hands.
3. Place on indirect heat on the barbecue (to do this, have the coals on one half of the barbecue and the baking tray on the other side). Make sure the lid is on the barbecue. Leave for 20 minutes, turning occasionally.
4. Remove from the barbecue. Chop the peppers and tomatoes into chunks. The size is up to you, it depends on how chunky you want your salsa to be.
5. Add the chopped spring onions and coriander leaves. Squeeze the soft, cooked garlic out of the papery skin and chop. Mix together thoroughly and season to taste.
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