SERVES SIX AS AN ACCOMPANIMENT
3-6 fresh serrano chillies
1 large white onion
grated rind and juice of 2 limes, plus strips of lime rind, to garnish
8 ripe,firm tomatoes
large bunch of fresh coriander
1/4 tsp caster sugar
Use 3 chillies for a salsa of medium heat;up to six if you like it hot. To peel the chillies spear them on a long-handed metal skewer and roast them over the flame of a gas burner until the skins blister and darken. Do not let the flesh burn. Alternatively,dry fry them in a griddle pan until the skins are scorched.
Place the roasted chillies in a strong plastic bag and tie the top of the bag to keep the steam in. Set aside for about 20 minutes.
Meanwhile, chop the onion finely and put it in a bowl with the lime rind and juice. The lime juice will soften the onion.
Remove the chillies from the bag and peel off the skins. Cut off the stalks, then slit the chillies and scrape out the seeds with a sharp knife. Chop the flesh roughly and set aside.
Cut a small cross in the base of each tomato. Place the tomatoes in a heatproof bowl and pour over boiling water to cover.
Leave the tomatoes in the water for 3 minutes,then lift them out using a slotted spoon and plunge them into a bowl of cold water. Drain. the skin will have begun to peel back from the crosses. Remove the skins completely.
Diced the peeled tomatoes and put them in a bowl. Add the chopped onion which should have softened, together with the lime mixture. Chop the fresh coriander finely.
Add the coriander to the salsa, with the chillies and the sugar has dissolved and all the ingredients are coated in the lime juice. Cover and chill for 2-3 hours to allow the flavours to blend. The salsa will keep for 3-4 days in the fridge. Garnish with the strips of lime rind just before serving.
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This post was written by admin on February 19, 2011
