Pimento pepper on the fire, almond and parsley salsa

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Preparation info

  • Serves 8

    starter portions
    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

This was originally an accompaniment to a tuna dish, which you can still do – with raw or cooked tuna. We took it off, as it eats so well by itself. And as we know, when it comes to food, the simpler the better.

Ingredients

Grilled pimentos

  • 8 pimento peppers
  • 40 ml olive oil
  • 2 limes – the zest</

Method

Brush the pimentos with olive oil and grill whole until the flesh is soft and blistered. Remove from the grill, place in a bowl and cover with cling film to steam the peppers – this will make peeling them easy. After 5–10 minutes, remove the outer skin, reserving the liquid left behind. Cut the peppers lengthways without cutting all the way through one side (butterfly cut) and remove the seeds.