Scorpion Salsa

Scorpion Salsa

Most of the recipes we have shown recently use mild to medium heat chillies.

Here's one for people who like it hot, hot, hot.  For this dish we use Habanero Chillies. We've even made it with the Trinidad Scorpion, the hottest chilli in the world.    

Habanero Chillies

Habanero's are one of our favourite varieties.  Superb fruity flavour not forgetting a blistering heat.

Cracking as a side dish. We also use  in sandwiches, on scrambled eggs or with baked potatoes with cream cheese.  Try it with some Tortilla crisps if you think you can handle the heat!

Ingredients :Habanero Salsa

  • 2 tablespoons Olive / Rapeseed Oil
  • 3 Habanero Chilli Pods
  • 1 Sweet Pepper
  • 1 Onion
  • 4 Tomatoes
  • 1 Orange
  • 1 Lime
  • Fresh Coriander
  • Fresh Basil
  • 1 tsp Black Pepper 
  • 1/2 tsp Sea Salt
To make  :

1) Dice the Habaneros. We recommend deseeding, as the chilli flesh is hot enough!
2) Chop the pepper, onion and tomatoes and add to the chillies in a mixing bowl.
3) Chop the orange and lime in half and squeeze the juice of both into the mix.
4) Chop the coriander and basil and add to the bowl.
5) Crush the pepper and salt in a mortar and pestle and add to the bowl. 
6) Add the oil and give everything a good stir.
7) Add the salt and pepper to taste.  

Cover with clingfilm and leave for an hour before serving. 

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