Hot Chilli Salsa

Hot Chilli Salsa

The nights are drawing in and winter edges closer... so this is a perfect little recipe to warm you up!
Try it as an accompaniment with burgers or alternatively something to liven up jacket potatoes.

As for the chillies, it depends on your taste.  We use Habanero or Jamaican Red chillies with this dish but you don't have to go that hot. Try a Cayenne or Padron instead for a milder flavour.

Hot chilli salsa


 Ingredients (serves 4)

  • 6 Hot chillies - Habanero Orange or Jamaican Red is a good one to use (we put lots in our fresh chilli packs)
  • 4 green chillies - a lower heat variety such as a Jalapeno helps to balance the flavours in this recipe
  • 2 tablespoons fresh parsley
  • 3 ripe tomatoes
  • 2 tablespoons of Rapeseed or Olive Oil
  • 1 tablespoon Balsamic vinegar

Easy to make - I even trust Phil to make this - although he does tend to ramp up the heat somewhat! He makes a Dorset Naga version which is extremely hot hot hot!

You can easily alter the recipe. For a bit more body, add 1 diced peeled onion and 1 small diced deseeded red pepper - if adding peppers, remove the skin in the same way as the chillies.    

I prefer this recipe using Basil instead of Parsley but as i said before.. experiment!  That's the joy of cooking.

1) Skewer a Habanero or Jamaican Red chilli using a fork and hold it over a gas flame for 1-2 minutes turning over until the skin blackens and begins to blister.  Repeat with the all the chillies and then set these aside.  

If you prefer, you can grill the chillies and tomatoes instead all at the same time - turning regularly - just remember to wear gloves as these things can be really hot).   You do not have to remove the skins at all but it adds miles more flavour if you do.  Really sweetens up the flavour of the chillies and tomatoes.

Hold over flame to remove skin

2) Skewer and blister the tomatoes using the same method.   You will find the skins come of easily.  Slip these off and then cut in half. Scoop out the seeds and discard (compost heap or bird table)

3) Use a clean dish towel to rub the skins off the chillies (alternative put on some gloves and peel of the skins). Once skinned, slice them laterally and use a teaspoon to scrape out the seeds and chop the flesh finely.

4) Roughly chop the fresh parsley

5) Half the Jalapeno chillies, then remove the seeds and then chop into fine slices. 

6) In a small bowl, mix all the chillies, parsley and tomatoes.  Add the oil and vinegar and stir well with a little salt to season. 

7) Serve and enjoy.

*Once made the salsa will keep for about 2-3 days in a fridge.

I hope you enjoy this recipe 


Pay with StripePay with PaypalPay by other