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Smoky chipotle pepper salsa

Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread

  • Prep: 10 mins
    Cook: 12 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 55
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 7
  • Protein 2
  • Fat 2
  • Fibre 2
  • Salt 0.06

Nutrition per serving

  • Calories 55
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 7
  • Protein 2
  • Fat 2
  • Fibre 2
  • Salt 0.06

Ingredients

  • 2 red peppers, halved lengthways
  • 6 ripe tomatoes, halved
  • 1 garlic clove, crushed
  • juice 1 lime
  • 1 tbsp extra-virgin olive oil
  • 2 tsp chipotle paste
  • 1 red onion, finely chopped
  • 20g pack coriander, roughly chopped

Method

  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.

  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.

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