Recipe Summary

Recipe Servings: 8 portionsRecipe Preparation Time: 5 minutesRecipe Cook Time: 40 minutes


1 large tomato, halved, seeds removed1 jalapeño pepper, halved, seeds removed2 red bell peppers, halved, seeds removed1 small Spanish onion, peeled and halved½ jar piquillo peppers, drained1 Cup freshly squeezed lime juice¼ Cup lemon juice½ Cup freshly squeezed orange juice1 Cup tomato juice¼ Cup sugar1 teaspoon kosher salt, plus more to taste1 teaspoon freshly toasted and ground black pepper2 Tablespoons Lucini® Extra Virgin Olive OilTabasco, to taste


Preheat the oven to 500°F and line a sheet pan with parchment paper.Place the tomato, jalapeño, bell peppers and onion, cut sides down, on the pan and roast until charred, about 30 minutes.Set aside to cool.Slip the skins off the tomato, jalapeño and peppers and put in a blender with the piquillo peppers, onion, juices, sugar, salt and pepper. Blend until smooth. Add in the XVOO and Tabasco. Stir once. Reserve.The “Salsa of Life” can be made a day in advance and held covered in the refrigerator.- Courtesy of Chef Norman Van Aken