Saturday, 14 August 2010
Roasted vegetable salsa (3 colours)
Green pepper - 1, pricked all over
Green chilli peppers - 2, pricked all over
Tomatoes - 2 ripe, halved
Red onion - half
Garlic - 4 cloves, skins on
Lime juice - 2 tbsp
Olive oil - 1-2 tbsp
1) Place the pepper, chillis, tomatoes, garlic and onion on a small baking sheet and grill for 10 - 15 minutes, turning now and again until the vegetables are slightly charred.
2) Remove the vegetables from the heat and set aside for a few minutes in a bowl covered with cling film or in a bag (keeping the steam in helps to loosen the skin).
3) When cool enough to handle, squeeze the garlic cloves from their skin into a blender. Remove the core and seeds from the chillis and pepper. Remove the skin from the peppers, chillis and tomatoes if desired (i.e., if you can be bothered) and add to the blender with the onion. Add the lime juice and some olive oil and blend for around a minute until all the ingredients are combined.
4) Serve with tuna steaks or with chicken. Serves 3.