Three-pepper salsa

Three-pepper salsa

By
From
The Hang Fire Cookbook
Serves
4

This is a tasty little condiment that we had with some sh tacos in California. We like it served as a salad alongside our lamb and mutton barbecue; the rosemary and capers really cut through the gamey flavour of the meat.

Ingredients

Quantity Ingredient
1 small yellow bell pepper
1 small red bell pepper
2 fresh green jalapenos, deseeded and diced
1 celery stick, finely diced
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons pitted green olives, sliced
1 tablespoon capers, rinsed, drained and chopped
sea salt, to taste
freshly ground black pepper, to taste

For the dressing

Quantity Ingredient
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon white sugar
1/2 lemon, juiced
1 garlic clove, very finely chopped
1/2 tablespoon finely chopped fresh rosemary

Method

  1. If you can access the firebox of your smoker, put the bell peppers directly onto hot coals, turning frequently until charred all over. Alternatively, put the peppers directly on a gas hob over a medium flame, use tongs to turn them, until blackened all over. You could also rub a little oil into the skin of the peppers, and roast them on a baking tray in a preheated oven (200°C) for 30–40 minutes, until the skin is blackened. When charred, put the peppers in ziplock bag and set aside for 10 minutes. Rub off all the charred bits. Cut the peppers open, remove the seeds and stalks and chop the flesh into small cubes.
  2. Whisk the ingredients for the dressing, then toss through the peppers and remaining ingredients, and season to taste. Set aside for at least 15 minutes before serving.
Tags:
barbecue
BBQ
Southern
America
Deep South
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