Charred chilli salsa

Charred chilli salsa

  • Serves 8-10 as a side
  • Easy

This salsa (made with both red and scotch bonnet chillies) goes great with grilled meat – making it the perfect accompaniment for a barbecue


Try our chilli salsa recipe then make our tomato salsa recipe and more dip ideas.



  • mild red chillies 6
  • scotch bonnet chilli 1
  • spring onions 6
  • plum tomatoes 4
  • ground cumin ½ tsp
  • limes 2, juiced
  • coriander a small bunch, roughly chopped


  • Step 1

    Heat a BBQ, grill or griddle pan over a high heat and cook the chillies, spring onions and tomatoes for 10-15 minutes, turning regularly until really charred and softened. Leave to cool for 10 minutes then remove most of the burnt skins from the vegetables, as well as the seeds from the chillies, and discard.

  • Step 2

    Put the chillies, spring onions and tomatoes onto a chopping board and finely chop, running your knife through and mixing them as you go. Tip into a bowl with the ground cumin, lime juice, coriander and plenty of seasoning. Mix and serve.

*This recipe is gluten free according to industry standards

Head here for more salsa ideas

Best Tomato Salsa With How To Video

Nutritional Information

  • Kcals 16
  • Fat 0.1g
  • Carbs 2.6g
  • Sugars 2.6g
  • Fibre 0.8g
  • Protein 0.6g