Smoky chipotle pepper salsa
Serves 6
Easy
Prep:
Cook:
Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread
Skip to ingredients
- 2 red peppershalved lengthways
- 6 ripe tomatoeshalved
- 1 garlic clovecrushed
- juice 1 lime
- 1 tbsp extra-virgin olive oil
- 2 tsp chipotle paste
- 1 red onionfinely chopped
- 20g pack corianderroughly chopped
Nutrition: per serving
- kcal55
- fat2g
- saturates0g
- carbs8g
- sugars7g
- fibre2g
- protein2g
- salt0.06glow
Method
step 1
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.
step 2
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.
