Yield: 6 servings
|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.