Sweet Chilli and Pepper Salsa is a traditional Ascension Island recipe for a sauce or dip made from a blend of bell pepper, chilli and onion in an olive oil and red wine vinegar base with herbs. The full recipe is presented here and I hope you enjoy this classic Ascension version of: Sweet Chilli and Pepper Salsa.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
As the population of Ascension Island is relatively tiny and most are RAF personnel, there's no native cuisine and most dishes are British in origin. The only source of Ascension Island recipes I could find were from the RAF cookbook. Otherwise, most Ascension island recipes are the same as those of Saint Helena.
Ingredients:
2 red bell peppers
1/2 red onion, finely chopped
4 medium/large red chillies (ie cayenne), de-seeded and finely chopped
1/2 garlic clove, finely chopped
8 tbsp olive oil
1 tbsp red wine vinegar
handful of flat-leaf parsley, finely chopped
handful of basil leaves, finely chopped
Salt and freshly-ground black pepper, to taste
Method:
Grill the peppers whole, turning at intervals, until the skin is blackened.
Place in a bowl while still hot and cover with clingfilm (plastic wrap). Leave them to steam (this makes it easier to remove the skin from the peppers) until cool enough to handle.
Skin, remove seeds and finely chop the peppers. Then add the remaining ingredients and mix well.
Taste for seasoning. Set aside for 1 hour to allow the flavours to meld and develop.
Check for seasoning before serving. It's typically served with St Helena Fishcakes.
This also work well as a dip for thinly-sliced and toasted focaccia.
Click on the image, above to submit to Pinterest.