Smokey Salsa

19th September 2017

I made this quick salsa when I cooked brekkie for the lovely Lucy Williams this morning!  You can add more spice if you need it more fiery.  This recipe has a subtle hint of spice.  It is a match made in heaven for eggs!


Makes about 150g


100g sun-dried tomatoes

1 1/2 dried ancho chilli

6 tbsp extra virgin olive oil (you can use some of the oil from the tomato jar)

1/2 tsp mashed garlic

good sprinkle of paprika powder

1 tsp balsamic vinegar

1 heaped tbsp jalapeños

zest and juice of half a lemon


Throw everything into a blender and pulse mix to a rough paste.  Taste to check the seasoning and spread on to anything.  Keep in the fridge for about 5 days!

Sea salt and black pepper



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