This is a SCORCHINGLY hot salsa for only the very brave! Spread it sparingly on to cooked meats and burgers for a real kick.
Serves 4-6
INGREDIENTS
6 habanero chillies or Scotch bpnnets
2 ripe tomatoes
4 standard green jalapeno chillies
2 tbsp chopped fresh parsley
2 tbsp olive oil
1 tbsp balsamic or sherry vinegar
salt
1. Skewer a habanero or scotch bonnet chilli on to a metal fork and hold it in a gas flame for 2-3 minutes, turnign the chilli until the skin blackens and blisters. Repeat with all the habaneros or Scotch bonnets, then set aside until cool.
2. Skewer the tomatoes ,one at a time, and hold them in the gas flame for 1-2 minutes, or until the skin wrinkles. SLip off the skins and halve. Use a tsp to scoop out an d discard the seeds. Finely chop the flesh.
3. Rub the skins off the cooled chillies with a clean dishtowel. Do not touch the chillies with your hands; use a fork to hold them and slice them open with a sharp knife. Scrape out and discard the seeds, then finely chop the flesh.
4. Halve the jalapeno chillies,remove their seeds and finely slice them widthways into tiny strips.
5. Mix together both types of chilli ,the tomatoes and chopped parsley.
6. Mix the oilive oil,vinegar and a little, pout this over the salsa and cover the dish. Chill for up to 3 days.
