DEMON SALSA (spicy salsa recipe)
THIS IS A SCORCHINGLY HOT SPICY SALSA MADE WITH TWO TYPES OF CHILLIES AND SHOULD BE TREATED WITH THE UTMOST CAUTION. SPREAD IT SPARINGLY ON COOKED MEATS AND BURGERS.
SERVES 4 TO 6
6 fresh habanero chilies or Scotch bonnets
2 ripe tomatoes
4 fresh green jalapeno chilies
30ml/2 tbsp chopped fresh parsley
30mI/2 tbsp olive oil
15ml/1 tbsp balsamic or sherry vinegar salt
1. Skewer a habanero or Scotch bonnet chili on a metal fork and hold it in a gas flame for 2-3 minutes, turning until the skin darkens and blisters. Repeat with the remaining chilies. Set aside.
2. Skewer the tomatoes one at a time and hold in a gas 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 dishtowel to rub the skins off the blistered chilies.
4. Try not to touch the chilies 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. Cut the jalapeno chilies in half lengthways, remove the seeds, then finely slice them into tiny strips. Mix both types of chili, the tomatoes and the chopped parsley in a bowl.
6. Make a dressing by mixing the olive oil and vinegar with a little salt, pour this over the salsa and toss to mix. Cover the bowl. Chill for up to 3 days.