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

Nutrition per serving

  • kcal 55
  • fat 2g
  • saturates 0g
  • carbs 8g
  • sugars 7g
  • fibre 2g
  • protein 2g
  • salt 0.06g


  • 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


  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.

Suggested recipes from this collection...