Quick ideas
Roast Jalapeño Salsa
A punchy salsa to use as a dip or condiment. Cooking the peppers and tomatoes adds a bit more complexity and depth to the flavour, but you could easily skip that stage for something fresher and more straightforward.
Ingredients
- 150g Jalapeño peppers
- 3 tomatoes, quartered
- ½ red onion, finely diced
- 1 garlic clove, finely chopped
- juice of 1 lime
- small bunch of fresh coriander, chopped
- 4 tbsp olive oil
- sea salt
Method
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Step 1
Preheat your oven to 200°C/Gas 6. Place the peppers and tomatoes in a small roasting tray and oil them lightly. Roast for 15 mins, until the peppers have begun to blacken and the tomatoes are softening.
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Step 2
Remove the tops from the peppers. Place the peppers in a blender with the tomatoes, onion, garlic, lime juice, coriander, olive oil and a good pinch of salt. Pulse into a chunky salsa. Taste and tweak with more salt to your liking.