DIP - Smoked Tomato And Char-grilled Pepper Salsa

By Aemelia

Ingredients

• 500 g tomatoes
• 3 medium-sized red peppers
• 1 red chilli
• 1 green chilli
• Olive oil
• 1 clove garlic, minced
• Finely gated zest and juice of 2 limes
• 1/4 cup pitted kalamata olives, very finely diced
• 5 stalks spring onion, finely diced
• 1/4 cup fresh coriander, finely chopped
• 1/2 tsp ground cumin
• Salt, pepper, brown sugar to taste
• Wood chips for smoking (I used Manuka)

Details

Adapted from ourkitchen.fisherpaykel.com

Preparation

Step 1

This salsa is great made on a charcoal barbeque to get really deep, smokey flavours.
1. With a sharp knife make a small ‘x’ incision on the bottom of each tomato. (This will make skinning them easy later.) Rub the red peppers and chillies with a little olive oil.
2. Smoke tomatoes for between 45 minutes and 1 hour. Time required will depend on the size and intensity of your barbeque. They should be cooked but not mushy, with a delicate smoked flavour.
3. Blacken the chillies and peppers on the barbeque. Place in a bowl and cover tightly with cling film. Set aside to cool.
4. Once cool enough to handle, core and skin the red peppers, then finely chop. Core, skin and de-seed the chilli peppers while wearing protective gloves. Mince.
5. Peel and core tomatoes and roughly chop into a bowl. Add remaining salsa ingredients and mix well. Season to taste – a sprinkling of brown sugar works a treat if your tomatoes are not super sweet.

Serve at room temperature with barbequed meats or as a dip with corn chips and sour cream. Keeps well in the fridge for up to a week.