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Lomo & Pepper Salsa

Lomo & Pepper Salsa


Hatco and Krampouz are proud to offer a variety of commercial and professional countertop cooking equipment. This recipe is originally shared by Krampouz.

Lomo & Pepper Salsa Preparation

1 kg pork loin or spare ribs
1 tomato (or 2 spoonfuls of tomato puree)
1 red pepper
1 yellow pepper
1 garlic clove
4 tbsp. olive oil
½ tsp. smoked paprika
½ tsp. vinegar or lemon juice
1 drop of Tabasco
Salt & pepper



  • Preheat your griddle to medium heat.
  • Wash and cut the peppers into 8, lengthwise, then seed them.
  • Grill the peppers on the griddle for 10 minutes.
  • Wash and cut the tomato in half. Let it grill on the griddle on both sides.
  • Remove pepper and tomato from the griddle. Put into a blender, add garlic, olive oil, vinegar and tabasco. Mix until you get a smooth cream. If desired, you can pour the sauce in a strainer.
  • In a square dish, place the pork slices. Spread the sauce on them and leave to marinate. Keep the extra sauce for cooking and as dressing.
  • Heat up the griddle to 410°F (210°C). Spread olive oil and put the marinated pork on it to cook.
  • Reduce the griddle temperature and pour some sauce on the pork again.
  • Turn the pork when it is well cooked and add more sauce on the other side. Add some salt and smoked paprika.
  • Place the pork on a place and add the remaining sauce as a dressing.
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