Salsa el Diablo


Shop bought salsa never hits the spot for me. There is always that artificial taste which lacks a depth of flavour and lets down a meal, particularly if everything else on the plate is homemade with good quality ingredients. Even when eating out at a restaurant (or getting a home delivery!) I can tell if their ‘home-made’ salsa is really from a jar.

Also, have you seen the refined sugar content in a shop bought jar??!! Many home-made recipes also call for a large amount of sugar; so let me introduce you to my healthier version using a smaller amount of unrefined sugar. More than just a flavourful sauce, this salsa also packs a nutritional punch which will contribute to your daily intake of vegetables, meaning you don’t have to go easy on it – go on, pile it up and dive in!

This salsa is hot, so I recommend having it in a small bowl as a side to your meal to give the diner the option of spicing up their dish to their desired taste. However, you can easily tweak this recipe by using a milder chilli variety or omitting the hot chilli completely and just sticking with the Jalapeno or other mild/medium chilli in the blended part of the recipe. (Read more about using chillies in my blog post here)

I love serving this salsa on the side of my Quinoa, Butternut squash and Portobello mushroom burrito which I will link here later. Any remaining salsa will keep in the fridge for a few days and can be used as a burger filling, drizzled on a salad or as a dip.



  • 450g large ripe vine tomatoes – Halved
  • 1 red onion – cut into quarters
  • 1 red pepper – deseeded and halved
  • 1 whole garlic bulb – keep the bulb whole with the skin on
  • 1 fresh hot chilli such as Scotch Bonnet or 2-3 medium chillies – keep whole
  • 80ml olive oil
  • 1/2 tablespoon sea salt
  • 2 tablespoons coconut sugar (can substitute with maple syrup)
  • 50g fresh coriander – chopped
  • Juice of 2 limes
  • 15ml apple cider vinegar
  • 1 fresh Jalapeno pepper – chopped




Preheat oven to 220c (425f) gas mark 7

    1. Place tomatoes, red onion, red pepper, whole garlic bulb & the hot chilli pepper in a large baking tray with the salt and
      coconut sugar (or maple syrup), add the olive oil and rub to coat all the vegetables.
    2. Roast in the oven for about 30 minutes, until the vegetables start to blacken & char. You may need to pull the chilli and garlic out before the other veg is cooked. Once the vegetables are nicely charred remove from the oven and set aside to cool.
    3. Whilst the veg is roasting blitz the fresh coriander, lime juice, vinegar & Jalapeno in a blender/processor until smooth. I turn up my Vitamix to full here, stopping occasionally to scrape down the sides and lid with a spatula.
    4. Add the cooled charred vegetables to the blender, first deseeding the chillies and squeezing the garlic from its skin.
    5. Pulse everything until well combined but not totally smooth, you want a nice chunky salsa at the end.


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