- 2 red peppers, halved lengthways
- 6 ripe tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 garlic clove, crushed
- juice 1 lime
The same shape, but smaller than…
- 1 tbsp extra-virgin olive oil
- 2 tsp chipotle paste
- 1 red onion, finely chopped
- 20g pack coriander, roughly chopped
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.