This salsa is seriously good. So good, in fact, that I almost cried when the last little bit had been scooped from the bowl.
There is something very special about the taste of smoky grilled vegetables and this salsa was all about dragging every bit of flavour from the chilli, peppers, tomato and garlic which were made fabulous via a stint under a very hot griller.
This sauce was first served at a dinner party with boiled eggs and flatbreads, alongside my signature dish, chorizo lasagne. It was also devoured as a dip and then finally used over the top of this very decadent breakfast of flatbread, poached eggs, crispy bacon, basil and nasturtium leaves.
I was planning to pull out my smoker to add an extra bit of hickory flavour to the sauce but it disappeared before I got around to it. Something for next time...and there will definitely be a next time! x
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