Smoky chipotle pepper salsa

A plate of food on a table Vegan Barbecue Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:12 mins
  • Easy
  • Serves 6

Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread

Nutrient Unit
kcal 55
fat 2g
saturates 0g
carbs 8g
sugars 7g
fibre 2g
protein 2g
salt 0.06g


  • 2 red peppers , halved lengthways
  • 6 ripe tomatoes , halved
  • 1 garlic clove , crushed
  • juice 1 lime
  • 1 tbsp extra-virgin olive oil
  • 2 tsp chipotle paste
  • 1 red onion , finely chopped
  • 20g pack coriander , roughly chopped
Barbecue sesame sweet potatoes


  • STEP 1

Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.

  • STEP 2

Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.

Salad-stuffed blackened peppers
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