Flame Grilled Salsa Verde
Flame Grilled Salsa Verde
Prep
10

Cook
30

Serves
10

Indredients
500g tomatoes
1 onion, peeled and cut in half
3 cloves garlic, peeled
2 chillies
½ bunch coriander chopped
½ tsp sugar
½ tsp smoked salt
2 tablespoon lard (or olive oil if preferred)
Method
1. Place the tomatoes and onion on the hottest part of the bbq. Cook for a few minutes until starting to soften and colour. Remove and leave to cool.
2. On a vegetable grate, cook the garlic and the chillies with half the Essential Cuisine Zesty Chermoula Seasoning. Remove and leave to cool.
3. Place the vegetables in a food processor with the coriander, sugar, salt and the rest of the Zesty Chermoula Seasoning and blend until smooth.
4. In a pan heat the lard (or olive oil if using) and fry the vegetable mixture until dark and aromatic, about 3-5 minutes, stirring occasionally. Add the Essential Cuisine Chicken Stock and continue to cook for a further 5 minutes.
6. If it is too thick, add a little more stock and correct the seasoning. Serve at room temperature, but will keep in an airtight container in the fridge for 2-3 days.