Salad dressings & dips
Blistered Padron pepper salsa
A seasonal salsa using our Padron peppers. They can be a mixed bag – some are hot and some are mild so, you’ll want to add any extra chilli depending on the potency of the batch you are using at the time. Serve as part of a chilli or burrito, or as a dip for some crispy tortillas.
Ingredients
- ½ red onion, finely diced
- 150g cherry tomatoes, roughly chopped
- 1 garlic clove, finely chopped
- A small handful of chopped coriander
- 1 lime
- 150g Padron peppers
- 1 red chilli – optional, depending on the Padron heat
- sea salt
Method
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Step 1
Mix the onion, tomatoes, garlic and the coriander in a bowl with a pinch of salt, a glug of olive oil and a squeeze of lime.
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Step 2
Toss the Padron peppers in olive oil and salt. Cook them in a hot frying pan or on the griddle of a BBQ until charred, blistered and starting to collapse. Remove and discard the stalks. Roughly chop the rest, seeds and all.
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Step 3
Mix the peppers into the bowl with the other ingredients. Taste and tweak with more salt and lime, and freshly chopped red chilli if you want more heat.