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Grilled Chilli Pepper Salsa
1-2 red chillies, to taste 2 large red peppers 2 cloves garlic, peeled 1 bunch (1 packed cup) coriander ⅓ cup extra-virgin olive oil ½ tsp each salt and ground black pepper
© Annabel Langbein Media
Grill the whole chillies and peppers over medium heat, turning frequently until skins are soft and charred all over, about 12-15 minutes. Place in a plastic bag or sealed container and leave to cool (the steam produced makes them much easier to peel). Peel off skins and discard seeds and pith. Puree chilli and pepper flesh with garlic, coriander, olive oil and seasonings. Garnish with several grinds of black pepper. It will keep in the fridge for 4-5 days or freeze in an ice-block container for a zingy summer taste to enjoy through the year.
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