Red-hot roast salsa from At My Table: A Celebration of Home Cooking (page 107) by Nigella Lawson

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Notes about this recipe

  • Ro_ on December 13, 2020

    I used 650g of only partially peeled tomatoes, 1 red bell pepper and one and a half red chillis. The result was still pretty hot, certainly at the limit for what my partner can handle ;-) The method and flavour were really good, instead of using a stick blender I stuck it all in the nutribullet and just blitzed for about two to three seconds.

  • averythingcooks on November 21, 2020

    This is a really nice salsa and different from the “raw” versions I usually make. I cut this in 1/2 using 4 plum tomatoes (which I peeled after the roasting step). I know from experience that the whole cayenne peppers stashed in my freezer are hot! A 1/2 recipe called for 1 oz of peppers and 1 large one actually weighed 0.2 oz......there was no way I was using 3 or 4 more. I stuck with 1 & after pulling the stem as instructed, I also squeezed out some of the seeds. I have lots of hot sauces I could have used to heat it up at the end if necessary but we think this has the perfect amount of heat and a lovely smoky taste.

  • Frogcake on July 28, 2018

    A tasty salsa. Reduce the number of hot peppers a bit and add a half cup of heavy cream - now you have an amazing pasta sauce!

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