Ingredients
| 1 red capsicum | |
| 50g chipotle peppers in adobo sauce, finely chopped | |
| 1 tablespoon olive oil | |
| ½ teaspoon sugar | |
| 1 tablespoon lemon juice | |
| ¼ cup coriander or flat-leafed parsley leaves, chopped, plus extra to garnish if liked |
This spicy condiment pairs really well with the mild creamy flavour of Good Guise Queso Fresco, but will also add kick to smoked salmon, salami and other cold meats.
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Instructions
| 1. | Place the red capsicum directly over the flame of a gas burner or barbecue, or under a preheated grill, turning regularly until completely blackened and soft. |
| 2. | Put in a bowl or pan and cover with a lid and let it sweat for 10 minutes. |
| 3. | Peel off all the blackened skin and discard. |
| 4. | Remove the stalk and seeds and chop the flesh very finely. |
| 5. | Put in a bowl with the chipotle, olive oil, sugar and lemon juice and mix well then stir through the parsley or coriander and season to taste with salt. |
| 6. | This keeps for 1 week in the fridge. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Jess Hemmings