Grilled Hot Pepper Salsa

Food & Recipes

More Menus

Related Recipes

Print
E-mail

By: The Homemakers Test Kitchen

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.

Serving(s): 1 to 1/3 cups (325 mL)

Nutritional Information
Per 2 tbsp (30 mL): about
Calories	38
Protein	1 g
Fat (total)	3 g
Carbohydrate	3 g
Cholesterol	1 mg
Sodium	85 mg
Calcium	1 % RDI
Iron	2 % RDI
Vitamin A	4 % RDI
Vitamin C	17 % RDI
Folate	2 % RDI

Also in this menu:

Snack attack

Print
E-mail

Newest Recipes

Seafood Pie

If you're entertaining this St. Patrick's Day, these seafood pies will be a hit. They're easy to...
Rosslare Lamb Shank

Lamb is a perfect spring meal. Look for local lamb at your grocery store, then prepare it like the...
Flat Iron Beet Salad

Strongbow cider is imported from the U.K. and is what makes this dish so unique. You can find...
Lemon Rhubarb Tart

If you like rhubarb, you probably like other tart fruits, such as lemons. Not surprisingly, they go...