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Red Pepper Chipotle Salsa

This is perfect for my tomato averse husband. 

Course Side Dish
Cuisine Mexican


  • 2 Red peppers
  • 1/4 tin Sweet Corn
  • 1 Tomatoe
  • 1/2 Lime Juice
  • 1 tsp Chipottle paste
  • 1/4 tsp Paprika


  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. Alternatively, you can use antipasti peppers drained from their oil.  

  2. Scoop out and discard tomato seeds. Put tomatoes into a food processor with lime juice, paprika and chipotle paste. Add peppers, then pulse until your desired texture. 

  3. Add the sweetcorn and serve