Double Chilli Salsa
Double Chilli Salsa is a mouth-watering salsa that is spicy, with a touch of sweetness. It will be perfect for your summer BBQ, fiesta, or any other dish that needs some added zest!
- 6 habanero chillies or Scotch bonnets
- 2 ripe tomatoes
- 4 standard green jalapeno chillies
- 2 tbsp chopped fresh parsley
- 2 tbsp olive oil
- 1 tbsp balsamic or sherry vinegar
- 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.
- 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.
- Use a clean dish towel to rub the skins off the chillies.
- 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.
- 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.
- 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.
Calories: 105 kcal
Carbohydrates: 9 g
Protein: 2 g
Saturated Fat: 1 g
Sodium: 11 mg
Potassium: 410 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 1474 IU
Vitamin C: 125 mg
Calcium: 20 mg
Iron: 1 mg