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~SALSA~

Dec 25 2012

DOUBLE CHILLI SALSA

By admin 0 comments (leave a comment)  

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.

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Categories: ~SALSA~ 

Tags: double chilli salsa recipe 

Dec 25 2012

SALSA VERDE

By admin 0 comments (leave a comment)  

There are many versions of this classic green salsa. Try this one drizzled over chargrilled squid,or with baked potatoes served with a green salad.

Serves 4

INGREDIENTS

2-4 green chillies,halved

8 spring onions

2 garlic cloves

2 oz salted capers

sprig of fresh tarragon

bunch of fresh parsley

grated rind and juice of 1 lime

juice of 1 lemon

6 tbsp olive oil

1 tbsp green tabasco sauce

ground black pepper

1. Halve and seed the chillies and trim the spring onions. Halve the garlic cloves. Place in a food processor and pulse briefly.

2. Use your fingers to rub the excess salt off the capers. Add them, with the tarragon and parsley, to the food processors and pulse again until the ingredients are quite finely chopped.

3. Transfer th emixture to a bowl. Mix in the lime rind and juice,lemon juice and olive oil, stirring lightly so the citrus juice and oil do not emulsify.

4. Add green Tabasco sauce, a little at a time, and black pepper to taste.

5. Cover and chill the salsa in the refrigerator until ready to serve. but do not prepare it more than 8 hours in advance

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Categories: ~SALSA~ 

Tags: how to make salsa verde, salsa verde recipe 

 




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