Fire-roasted chilli salsa

Makes 500ml Sauces and accompaniments

Smoky butter beans with fish and rice

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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.

Recipes and photographs taken from More Fish, More Veg: Simple, Sustainable Recipes and Know-how for Everyday Deliciousness by Tom Walton, photography by Rob Palmer (Murdoch Books, £20).
Smoky butter beans with fish and rice
Recipes and photographs taken from More Fish, More Veg: Simple, Sustainable Recipes and Know-how for Everyday Deliciousness by Tom Walton, photography by Rob Palmer (Murdoch Books, £20).

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