Recipe Servings: 8 portions
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 40 minutes
1 large tomato, halved, seeds removed
1 jalapeño pepper, halved, seeds removed
2 red bell peppers, halved, seeds removed
1 small Spanish onion, peeled and halved
½ jar piquillo peppers, drained
1 Cup freshly squeezed lime juice
¼ Cup lemon juice
½ Cup freshly squeezed orange juice
1 Cup tomato juice
¼ Cup sugar
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly toasted and ground black pepper
2 Tablespoons Lucini® Extra Virgin Olive Oil
Tabasco, to taste
Preheat the oven to 500°F and line a sheet pan with parchment paper.
Place the tomato, jalapeño, bell peppers and onion, cut sides down, on the pan and roast until charred, about 30 minutes.
Set aside to cool.
Slip the skins off the tomato, jalapeño and peppers and put in a blender with the piquillo peppers, onion, juices, sugar, salt and pepper. Blend until smooth. Add in the XVOO and Tabasco. Stir once. Reserve.
The “Salsa of Life” can be made a day in advance and held covered in the refrigerator.
- Courtesy of Chef Norman Van Aken