Grilled Hot Pepper Salsa
- Vegetable recipes
- Gluten free
- Lactose free
- Peanut free
This is an all-purpose salsa that's good for fish, red and white meats and even just for dipping with your favourite chips. Adjust the heat of the salsa by choosing the number of hot peppers. You can use finger chilies or jalapeño peppers.
Ingredients
- 1 whole garlic
- 4 shallots, unpeeled
- 2 tomatoes
- 2 to 4 hot peppers
- 2 anchovies, minced (or 1/2 tsp/2 mL salt)
- 1/4 cup (60 mL) minced coriander or parsley
- 4 tsp (20 mL) lemon juice
- Extra-virgin olive oil, pepper and salt
Preparation
On grill over medium-high heat, grill garlic and shallots, turning occasionally, until skins are charred and flesh is tender, 20 to 25 minutes. Grill tomatoes and peppers, turning, until skins are charred, 4 or 5 minutes; let cool. Cut off top third of garlic and squeeze out cloves into bowl. Peel shallots, tomatoes and peppers; chop finely and add to bowl. Mix in anchovies, coriander, lemon juice, 2 tbsp (30 mL) oil, 1/2 tsp (2 mL) pepper and 1/4 tsp (1 mL) salt.
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