Tunisian Vegetable Salsa

Ingredients for Tunisian Vegetable Salsa

• 4 large unpeeled garlic cloves

• 4 plum tomatoes (about 350g total)

• 2 small whole unpeeled onions (230g total)

• 2 large red peppers

• 1 large poblano chilli

• 1 Japanese aubergine (about 140g )

• 60ml extra-virgin olive oil

• Fresh lemon juice, kosher salt, and freshly ground black pepper

• Ingredient info: Dark-green poblano chillies are available at better supermarkets and at specialty foods stores.

How to make Tunisian Vegetable Salsa

Prepare a grill to medium-high heat. thread garlic cloves onto a metal skewer. Put garlic skewer, tomatoes, onions, peppers, chilli, and aubergine on grill rack. Grill, turning occasionally, until tender and lightly charred all over, 6-7 minutes for garlic and tomatoes; 10 minutes for aubergine; 15 minutes for peppers and chilli; 20 minutes for onions. Place peppers and chilli in a large bowl; cover with plastic wrap and let stand 15 minutes. Peel, seed, and coarsely chop peppers and chilli. coarsely chop tomatoes and aubergine. Peel and coarsely chop onions. Pulse all vegetables in a food processor, along with oil, until puréed to desired consistency. transfer to a large bowl. season to taste with lemon juice, salt, and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.