Wicked kicking salsa

Yield: 6 servings

Measure Ingredient
1 \N Habanero or Scotch bonnet chilli
2 \N Ripe tomatoes; skinned, seeded and
\N \N ; diced
2 \N Mild green chillies; such as jalapeno,
\N \N ; seeded and finely
\N \N ; chopped
2 tablespoons Snipped fresh chives
2 tablespoons Olive oil
1 tablespoon Sherry vinegar
\N \N Salt and freshly ground black pepper

1 Cook the habanero or Scotch bonnet chilli over very hot coals or hold in a gas flame for a couple of minutes, rolling frequently with a fork until the skin blisters.

2 Place the chilli in a clean tea towel and rub it to remove the skin.

Using a fork to hold the chilli, cut it open and scrape out the seeds.

Finely chop the flesh.

3 Mix together the tomatoes, both types of chilli, chives, olive oil and sherry vinegar. Season to taste and set aside at room temperature for at least a couple of hours.

Converted by MC_Buster.

Per serving: 49 Calories (kcal); 5g Total Fat; (81% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Ainsley's Meals In Minutes Converted by MM_Buster v2.0n.

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