This smoky salsa is a wonderful boost for burgers, sausages and more.
2 Jimmy Nardello red peppers
1 Basque pepper
1 Pimento pepper
2 fingerling eggplant
2 tablespoons olive oil
2 shallots, finely chopped
3 garlic cloves, chopped
1 Piment d’Espellete pepper, minced
1 teaspoon sugar
½ teaspoon sea salt
1 tablespoon freshly-squeezed lemon juice
1 small bunch fresh cilantro, chopped
2 tablespoons freshly chopped dill
1. Roast the eggplant and peppers directly over the flame of a gas burner, or put under a preheated broiler, turning frequently, until completely blackened and soft. Place in a large bowl, cover with plastic wrap and allow to sweat for about 10 minutes. Then, remove and peel off all blackened skin and discard. Remove stems and seeds from bell pepper and chop finely; cut stem off eggplant and chop finely.
2. Heat 1 tablespoon oil in a skillet, add onion and garlic, and sauté for about 5 minutes until soft. Transfer to a large bowl and add bell peppers, eggplant, the remaining oil, chile pepper, sugar, salt, lemon juice, cilantro and dill, and mix well.