Roasted “Puttanesca” Salsa with Baklouti Green Chili Olive Oil

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. 

Ingredients:

• 2 pounds of Roma or cherry tomatoes, rinsed and sliced in half lengthwise
• 2 red bell peppers, stems removed, seeded and roughly chopped 
• 1 large red onion, peeled and roughly chopped
• 3-4 garlic cloves, peeled and crushed
• 2 tablespoons North Conway Olive Oil Company Baklouti Green Chili Olive Oil
• Pinch sea salt
• 2 tablespoons fresh lime juice
• ¼ cup pitted, sliced Kalamata olives
• 2 tablespoons capers, drained
• 1/3 cup torn fresh basil leaves 

Directions:

1. Preheat oven to 375 degrees F.  Line a large rimmed baking sheet with parchment paper.
2. 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.
3. 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.
4. Stir in olives, capers and basil. Season with sea salt if needed.
5. Serve over pasta with feta crumbles, warm tortilla chips, or over fresh roasted fish.

Delish and healthy.

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