I fell in love with chilero when I lived in San Jose, Costa Rica. I make it a bit differently than what is typically found there. In San Jose, every restaurant will have chilero, which is usually a blend of jalapenos, onions, carrots, green beans, oil, and vinegar. I make mine without the added vegetables and use a combination of chile peppers. I love the bright color and bold flavor that results from this combination. It is great as a topping for fish or meat. I also like to add a spoon of it to guacamole for added zest. You can also use it as a salsa to eat with chips. You can adjust the amount of spice by choosing less spicy peppers and adding fewer peppers. However you decide to make it, you will enjoy its incredible flavor.
Spicy Chilero (Spicy Chile Pepper Tapenade)
Recipe Type: Salsa
Cuisine: Latin
Author:
Prep time:
Total time:
Serves: 1 jar
A simple spicy pepper tapenade that pairs well with fish and meat. Also great as a side dish with chips.
Ingredients
- 2 jalapeno peppers
- 1 red bell pepper
- 2-3 chile peppers (your choice- I use serrano and habanero)
- ½ Tablespoon olive oil
- ½ Tablespoon white or apple cider vinegar
- 2 teaspoons salt
Instructions
- Slice the peppers in half and place them on a baking sheet. Roast them in the oven until they are blackened.
- If you have a grill, roast them right on the grill, rotating them to ensure both sides get blackened.
- Once they are blackened, place them in a plastic or paper bag and tie it to allow the peppers to steam – this makes removing the skins much easier.
- Allow them to steam in the bag for up to 15 minutes.
- Remove from the bag onto a cutting board.
- Be careful when working with the peppers as they do burn your finger – use a bit of plastic wrap or gloves when handling them.
- Remove the blackened skins, stems, and seeds of the peppers and discard them.
- Dice up the peppers and place them in a jar.
- Add the oil, vinegar, and salt.
- Mix well.
- Enjoy!
Notes
Great as a topping for fish or meat, a salsa, or to add to your guacamole.
