smoky charred aubergine, pepper & tequila salsa

smoky charred aubergine, pepper & tequila salsa

smoky charred aubergine, pepper & tequila salsa

My Mexican BBQ inspired Summer salsa - made with smoky charred roast aubergine, peppers and tomato - finished with the fresh zesty taste of lime, chillies, shallot vinegar and of course a little splash of tequila. I served this as an accompaniment to a garlic roast chicken and cous cous for lunch, but it would be a great side dish for BBQ roast meats and vegetables or as a dip with tortilla chips. I am looking forward to trying this salsa with fish too -simply grilled or barbecued with a spoonful or 2 of this to go with it. Sounds good to me! I hope you give this recipe a go and let me know what you think. Bon appetit! 

tips:

• you get a great smoky flavour from cooking the vegetables over a charcoal BBQ but you could roast them in a hot oven or over a gas hob flame instead - make sure you cook them until completely soft and charred on the outside. 
• the tequila can be omitted if not wanted or liked - you could substitute with vodka instead for a 'Bloody Mary' inspired salsa.  
• great for spicing up simply cooked meat, fish or vegetables
• I cooked the vegetables for this on the BBQ in the residual heat after we had cooked our dinner. I then cooled and stored the vegetables in an airtight container in the fridge ready to use the next day. 

recipe by: Ema at De Tout Coeur Limousin

preparation/cooking time: 45 - 60 minutes

makes about 750ml salsa

ingredients

1 large aubergine

2 red bell peppers

2 tomatoes

1 small onion - peeled and roughly chopped

zest & juice of 1 lime

2 garlic cloves
2 fresh chillies (or to taste) 

1 small bunch marjoram/oregano/coriander 

3 tbsp shallot/red wine vinegar

3 tbsp extra virgin olive oil

3 tbsp tequila

1/2 tsp salt (or to taste) 

method

1. preheat the BBQ or oven 
2. rub oil and salt into the aubergine, peppers and tomatoes and place on the BBQ grill (or in a roasting tin in the oven). Turn occasionally to ensure an even cook on all sides. It's done when the skin in slightly charred and the vegetables are soft and cooked through. 
3. leave to cool then peel the peppers and tomatoes, remove the green stalk from the aubergine. Don't worry if you can't remove all the skin it all adds to the smoky flavour you are looking for. 
4. put the cooked/peeled vegetables into a food processor/blender with all the other ingredients and blend until well mixed. I like to leave it a bit chunky rather than completely smooth - but that's up to you. Check for seasoning.
5. Ready to serve immediately. Keeps for a few days stored in an air tight container in the fridge 

smoky charred aubergine, pepper & tequila salsa

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