Pimento pepper on the fire, almond and parsley salsa

Name: Pimento pepper on the fire, almond and parsley salsa
Yield: Serves 8 starter portions
Ingredients: 40 small basil leaves – 5 per serving – to garnish; olive oil to bind; 2 limes – the zest; reserved pimento pepper juices – use to drizzle over the pepper when serving; 80 ml olive oil – 10 ml per serving – to drizzle; 56 basil flowers – 7 per serving – to garnish; Maldon sea salt flakes; 10 g parsley – chopped; salt; 150 g whole almonds; 1 lime – the zest; 8 pimento peppers; 40 ml olive oil; limes – to zest; fresh hot red chilli – to taste

Preparation info

Serves 8
starter portions

Difficulty
Medium

Appears in

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</

Starter
Pescatarian
Gluten-free

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.