Name: Charred chilli salsa
Total time: 25 min
Yield: Serves 8-10 as a side
Ingredients: 6 mild red chillies; 1 scotch bonnet chilli; 6 spring onions; 4 plum tomatoes; ½ tsp ground cumin; 2 limes juiced; a small bunch coriander roughly chopped

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Charred chilli salsa

Charred chilli salsa

Adam Bush

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Serves 8-10 as a side

Easy

Total time: 25 mins

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

Gluten free

Vegan

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Alternatives

Complete the dish

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

Ingredients

Nutrition

6 mild red chillies
1 scotch bonnet chilli
6 spring onions
4 plum tomatoes
½ tsp ground cumin
2 limes

juiced
a small bunch coriander

roughly chopped

Nutrition: per serving

kcal16
fat0.1g
carbs2.6g
sugars2.6g
fibre0.8g
protein0.6g

Method

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.

Head here for more salsa ideas

Best Tomato Salsa With How To Video

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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