Only the very brave should sample this scorchingly hot salsa! Spread it sparingly on to cooked meats and burgers.
6 habanero chillies or Scotch bonnets
2 ripe tomatoes
4 standard green jalapeno chillies
30 ml (2 tbsp) chopped fresh parsley
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) balsamic or sherry vinegar
salt
2 ripe tomatoes
4 standard green jalapeno chillies
30 ml (2 tbsp) chopped fresh parsley
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) balsamic or sherry vinegar
salt
method
1. Skewer an habanero chilli on a metal fork and hold it in a gas flame for 2 - 3 minutes, turning until the skin blackens and blisters. Repeat with all the chillies, then set aside.
3. Skewer and blister the tomatoes in the flame for 1 - 2 minutes, until the skin splits and wrinkles. Slip off the skins, halve the tomatoes, then use a teaspoon to scoop out and discard the seeds. Chop the flesh very finely.
3. Use a clean dish towel to rub the skins off the chillies.
4. Try not to touch the chillies with your bare 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.
5. Halve the jalapeno chillies, then remove their seeds and slice them finely widthways into tiny strips. Mix together both types of chilli, the tomatoes and the parsley.
6. Mix the olive oil, vinegar and a little salt, pour this over the salsa and cover the dish. The salsa will keep in the fridge for up to 3 days.
3. Skewer and blister the tomatoes in the flame for 1 - 2 minutes, until the skin splits and wrinkles. Slip off the skins, halve the tomatoes, then use a teaspoon to scoop out and discard the seeds. Chop the flesh very finely.
3. Use a clean dish towel to rub the skins off the chillies.
4. Try not to touch the chillies with your bare 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.
5. Halve the jalapeno chillies, then remove their seeds and slice them finely widthways into tiny strips. Mix together both types of chilli, the tomatoes and the parsley.
6. Mix the olive oil, vinegar and a little salt, pour this over the salsa and cover the dish. The salsa will keep in the fridge for up to 3 days.
serving amount
serves 4 - 6
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