Pickled chilli salsa – Tom Kerridge

For the pickled chilli salsa
green pepper 1, finely diced
pickled green chillies 8, sliced
garlic 1 clove, sliced thickly
olive oil 50ml
spring onions 8, sliced
pomegranate seeds 3 tbsp
green olives 10, roughly chopped
mint 10 leaves, chopped
lemon juice of 1

To make the pickled chilli salsa, saute the green pepper in a little oil, add the pickled chilli, garlic and olive oil, warm for a minute or so, then remove from the heat and leave to cool.

Next, stir in the spring onions, pomegranate seeds, olives, mint and lemon juice, adding a little seasoning if necessary.


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