When our guest chef, Steffani Adaska visits the shop for a demonstration, we know we're in for a treat. If you have never used or even heard of Baklouti Green Chili, this oil is going to rock your world. Baklouti adds a savory, tantalizing kick to salsas, marinades, soups, grilled foods, vegetables, and more. If you like some heat, this oil is right up your alley.
Ingredient Spotlight. Our Baklouti Green Chili Olive Oil brings a bright, grassy heat with real fruit behind the fire, so it warms the roasted vegetables without overwhelming them. Tossing everything in it before roasting lets that green-chili character soak into every bite.
Ingredients
2 pounds of Roma or cherry tomatoes, rinsed and sliced in half lengthwise
2 red bell peppers, stems removed, seeded and roughly chopped
Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, toss tomatoes, peppers, onion and garlic in North Conway Olive Oil Company Baklouti Green Chili Olive Oil. Season with sea salt.
Roast vegetables for 20-25 minutes or until cooked and soft. Cover vegetables with foil for 5-10 minutes to allow to further soften and release juices. Add the cooked vegetables to food processor (or blender) making sure to use the "juice" that is leftover from roasting the vegetables. Add fresh lime juice. Purée to desired consistency.
Stir in olives, capers and basil. Season with sea salt if needed.
Serve over pasta with feta crumbles, warm tortilla chips, or over fresh roasted fish.
Chef's Notes
Don't skip the leftover roasting juices. All that concentrated tomato-pepper liquid is where the salsa gets its deep, roasted flavor.
Pulse to the texture you like: leave it chunky for scooping with chips, or purée fully for a smooth sauce over pasta or fish.
Make It Yours
Dial the heat up or down by adjusting the Baklouti, or add a spoonful of our Chipotle Olive Oil for a smoky layer.
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