Corno di Toro peppers, Cantabrian anchovies and salsa verde

PT20M

First published in 2022
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Salsa verde can be very interchangeable in terms of what herbs you use, so feel free to experiment with what’s available. If you want to reduce waste, we recommend using the stalks from the herbs instead of the lilliput capers - lightly salt then pickle them by covering them in vinegar and leaving in the fridge overnight.

Ingredients

Metric

Imperial

Peppers

Salsa verde

Garnish

1

Light a barbecue for direct cooking

2

Once the flames have died down and you have hot embers, place the peppers straight onto the coals to cook, turning them to ensure all sides are blackened. Once they are fully charred, place them into a bowl and cover with a cloth or cling film stretched over the top, to soften and release the skins

3

When the peppers have cooled down a little, gently peel the skins off, place them into a mixing bowl and add a small splash of olive oil and merlot vinegar. Season with salt to taste

  • olive oil to taste
  • merlot vinegar to taste
  • sea salt to taste
4

To make the salsa verde, combine the herbs, capers, garlic, a good splash of the olive oil and a pinch of salt in a blender, then blend to your preferred consistency - this can be served chunky or smooth. Add lemon juice, more olive oil and salt to taste

5

Divide the peppers between two plates and dress with some of the oil and merlot vinegar from the bowl

6

Add the anchovies on top, and finish with spoonfuls of the salsa verde

First published in 2022
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