• Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • join
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & Tv
    • TV season 3: Through the Seasons
    • TV season 2: Simple Pleasures
    • TV season 1: The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competition
A Free Range Life with Annabel Langbein
  • Welcome!
  • login
  • join
  • Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • my profile
    • my recipes
    • add a recipe
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & TV
    • TV Season 3:
      Through the Seasons
    • TV Season 2:
      Simple Pleasures
    • TV Season 1:
      The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competitions
  • recipes
  • menus
  • tips & tricks
  • pantry
  • conversions

Grilled Chilli Pepper Salsa

Annabel Langbein Grilled Chilli Pepper Salsa Recipe
Aaron McLean, NZ Life & Leisure
print email share pin tweet shopping list add recipe
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
https://www.annabel-langbein.com/recipes/grilled-chilli-pepper-salsa/74
EMAIL PRINT
Prep time:
15 mins
Cook time:
15 mins
Makes:
1½ cups

  • 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

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.

you may also like...

Le Grand Aioli

Le Grand Aioli

White Bean and Rocket Bruschetta

White Bean and Rocket Bruschetta

Bocconcini Prosciutto Bites

Bocconcini Prosciutto Bites

leave a comment

You must be logged in to add comments, click here to join.

1 comments

Yum...made this tonight
Judy812 March 03, 2016
Facebook Instagram Youtube Pinterest Twitter Signup
  • help
  • /
  • contact us
  • /
  • privacy policy
  • /
  • terms & conditions

© Annabel Langbein Media 2013 - 2021. All worldwide rights reserved

Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

Published by Annabel Langbein Media

 

Hello!

Generic content for all other countries not on the list.

Annabel Langbein The Free Range Cook Simple Pleasures ATP
Annabel Langbein Sign up to my e newsletter

newsletter

Get VIP offers & great foodie content & you could win an iPad Air 2!

See recipes from my TV show View the PBS schedule Buy the book on Amazon

Before you go, tell us where you heard about Annabel's book:

Buy the book

Unfortunately, your browser blocked the popup, please use the following link to Buy the Book

book
Annabel Langbein

Sign up to my e newsletter

newsletter

Get VIP offers and great foodie inspiration!