Charred Red Pepper Salsa with Tomato and Sherry Vinegar
Why this recipe works
- Smoky depth: Charring the peppers adds a savoury, lightly smoky note that gives the salsa more character than a fully raw version.
- Clean balance: Sherry vinegar sharpens the sweetness of the pepper and tomato, while olive oil rounds the finish.
- Fast to assemble: Once the peppers are blistered and peeled, the salsa comes together quickly with simple chopping and stirring.
Get the most out of this recipe
Ingredient notes
- Choose firm peppers: Firm, glossy red peppers char well and keep enough texture after peeling and chopping.
- Use a ripe but firm tomato: A tomato that is too soft can make the salsa watery; one with a little structure gives better texture.
- Balance the vinegar: Sherry vinegar should brighten the salsa rather than dominate it, so adjust with a little more oil or vinegar to taste.
Texture tips
- For a finer salsa: Chop the pepper and tomato very finely, then stir firmly so the oil, juices and vinegar come together.
- For more texture: Leave the vegetables in slightly larger pieces and fold the parsley through gently at the end.
Make-ahead tips
- Make ahead: The salsa can be refrigerated in a sealed container for up to 3 days.
- Serve chilled or at room temperature: Stir before serving, then refresh with a small splash of sherry vinegar if the flavour tastes muted after chilling.
Serving ideas
- With grilled food: Spoon over grilled fish, chicken or vegetables for freshness and acidity.
- Tapas-style serving: Serve in a small bowl with crusty bread, olives and simple grilled dishes.
Equipment you'll need
Ingredients
Instructions
- Heat a grill to high. Grill the peppers, turning often, for 6 to 8 minutes until the skins are well blackened and blistered all over. Transfer to a bowl and leave for 2 minutes so the skins loosen.
- Peel off the charred skins, then remove the stalks and seeds. Finely chop the peppers and tip into a mixing bowl, along with any juices. Finely chop the tomatoes and add them to the bowl.
- Crush the garlic to a paste, then stir it into the salsa with the olive oil and sherry vinegar. Finely chop the parsley and fold through. Taste and adjust the balance with a little more oil or vinegar if you like, then serve straight away.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best smoky flavour, let the peppers get properly blackened before you take them off the grill.
- If you want a smoother salsa, chop everything very finely and stir vigorously to help it come together.
Substitutions
- Replace Sherry vinegar with red wine vinegar for a slightly fruitier acidity.
- Replace Fresh parsley with fresh basil for a softer, sweeter herbal note.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Stir before serving; if it tastes muted after chilling, brighten it with a small splash of sherry vinegar.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: Spanish
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Sole Meunière with Capers and Lemon
Pan-fried sole with browned butter, capers and lemon
Mole Coloradito (Mild Red Mole Sauce with Dried Chillies and Nuts)
Mild red mole sauce with chillies, nuts and spices
Chimichurri Sauce (Herb and Garlic Sauce)
Parsley and garlic chimichurri with olive oil and red wine vinegar
Pipián Verde (Green Pumpkin Seed Mole with Chicken)
Chicken coated in thick pumpkin seed and tomatillo sauce
Salmon with Lemon Beurre Blanc
Pan-seared salmon with lemon beurre blanc
Sole Meunière (Butter-Fried Sole with Lemon and Parsley)
Butter-fried sole with lemon and parsley sauce
Southern Collard Greens
Slow-simmered collard greens with smoked ham hock
Agurkesalat (Danish Cucumber Salad in Sweet Vinegar Dressing)
Danish cucumber salad in a sweet and tangy vinegar dressing
Apple and Horseradish Slaw with Yoghurt Dressing
Cabbage and apple slaw with horseradish yoghurt dressing
Portuguese-Style Olive Oil Roasted Vegetables
Olive oil roasted vegetables with garlic, paprika, parsley and lemon
Modern Kimchi Slaw
Crisp kimchi slaw with cabbage and sesame dressing
Modern Korean Cucumber Salad
Chilled Korean cucumber salad with gochugaru and sesame oil
Taktouka (Moroccan Tomato and Pepper Salad)
Moroccan cooked tomato and pepper salad with warm spices
Spanish-Style Grain Bowl with Chickpeas and Peppers
Spanish-style quinoa bowl with chickpeas and red peppers
Spanish-Style Prawn Rice Bowl with Saffron Rice
Saffron rice bowl with garlic prawns, pepper, tomato and lemon
Gazpacho (Cold Tomato Soup)
Chilled gazpacho made with tomatoes, cucumber and red pepper
Imam Baildi (Greek Stuffed Aubergines with Tomato and Onion)
Baked aubergines stuffed with tomato, onion and garlic
Spanish Roasted Veg Bowl with Couscous and Chickpeas
Roasted veg couscous bowl with chickpeas and lemon dressing
You might also like
Black Pudding with Mash
Pan-fried black pudding with buttery mash and caramelised onions
Toad in the Hole
Pork sausages baked in Yorkshire pudding batter with gravy
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Papaya Lime Coconut Smoothie Bowl
Papaya smoothie bowl with coconut milk and fresh lime.
Light Potato Gratin with Gruyère
Potato gratin with Gruyère, milk and garlic
Coronation Chicken (Curried Chicken Mayonnaise)
Cold chicken in curry mayonnaise with apricots and almonds
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
