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Double Chili Salsa

Written by yorky

Ingredients 6 Fresh habanero chilies 2 Firm ripe tomatoes 4 Fresh green jalapeno chilies 2 tblsp Chopped parsley 2 tblsp Olive oil 1 tblsp Sherry vinegar Salt Method Skewer each habanero on a fork and hold over a naked flame for 2 minutes, turning until the skin darkens and blisters. Set aside. Skewer the tomatoes similarly and hold in the flame for 1 minute or until the skin splits. Remove the skins, halve the tomatoes and remove the seeds. Chop the flesh very finely. Use a clean dishtowel to rub the skins off the blistered chilies. Slice open the chilies, remove and discard the seeds and finely chop the flesh. Cut the jalapeno chilies in half, remove the seeds and slice them into fine strips. Mix both types of chilies in a bowl with the tomatoes and chopped parsley. Make the dressing by mixing the oil and vinegar with a little salt and pour over the salsa. Toss to mix, cover the bowl and chill for up to 3 days.

 

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