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Fire-roasted chilli salsa
Makes 500ml Sauces and accompaniments
Ingredients
- 6 long red chillies
- 1 brown onion, sliced into 6 wedges
- 2 red peppers, deseeded and cut into quarters
- 3 garlic cloves, roughly chopped
- 1tsp sea salt flakes
- 1tsp dried oregano
- 1tbsp sweet smoked paprika
- 250ml olive oil
- 100ml red wine vinegar
Method
Preheat a griddle pan to high, then add the chillies and onion and chargrill for 5 minutes or until they’re a little charred, then transfer to a bowl to cool. Add the peppers, skin-side down, to the pan and cook until deeply charred. Transfer to a separate bowl and cover with a clean tea towel or plate so they continue to steam. Once cool, peel and discard the burnt skin.
Roughly chop the chillies, onion and peppers and transfer to a pan set over a medium heat. Add the garlic, salt flakes, oregano, paprika, olive oil and vinegar, reduce the heat to a simmer and cook for 5 minutes, stirring often.
Allow to cool, then use a blender or food processor to blend into a purée. Transfer to an airtight container or jar and store in the fridge for up to 1 month.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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