Salsa

 Evil Salsa

Evil Salsa

 

 My Dad is a bit of a chilli freak, and is rather partial to a chip... so this is for you Dad.  There are lots of ways of making Salsa (and I often make it sans chilli), this is one of the easiest recipes I've tried.

 

3 whole chillies as hot as you can cope with

1 Spanish onion, finely diced

1 whole green capsicum, finely diced

1 whole red capsicum, finely diced

1 whole yellow capsicum, finely diced

500grams ripe tomatoes, roughly diced

3 cloves of garlic, finely diced

¼ teaspoon pepper

¼ teaspoon salt

2 tablespoons white balsamic or white wine vinegar

Juice and zest of 2 limes

pinch or two  of sugar

1 bunch of flat leafed parsley, roughly chopped

Add chillies, capsicums and onion to a pan and fry uover a high heat until just tender.   

Add tomatoes and garlic, allowing to only just cook through. 

Add vinegar, sugar, salt and lime, taste and correct seasoning as required.  Stir through parsley and serve with corn chips, tortilla chips or with chicken.

Salsa can be eaten immediately or can be stored in an airtight jar in the fridge for up to 30 days.

For a No-cook Evil Salsa - combine all ingredients doubling the vinegar quantity.  Place in a high sided ceramic bowl and allow to develop flavours in the fridge overnight.  Needs to be eaten within a day and cannot be stored.