Recipe - Wicked Kicking Salsa

1 Habanero or Scotch bonnet
chilli
2 Ripe tomatoes; skinned,
seeded and
; minced
2 Mild green chillies; such as
jalapeno,
; seeded and finely
; chopped
2 tablespoon Snipped fresh chives
2 tablespoon Olive oil
1 tablespoon Sherry vinegar
Salt and freshly ground
black pepper

1 Cook the habanero or Scotch bonnet chilli over very hot coals or hold in
a gas flame for a couple of minutes, rolling frequently with a fork until
the skin blisters.

2 Place the chilli in a clean tea towel and rub it to remove the skin.
Using a fork to hold the chilli, cut it open and scrape out the seeds.
Finely chop the flesh.

3 Mix together the tomatoes, both types of chilli, chives, olive oil and
sherry vinegar. Season to taste and set aside at room temperature for at
least a couple of hours.

Converted by MC_Buster.

Per serving: 49 Calories (kcal); 5g Total Fat; (81% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Recipe by: Ainsley's Meals In Minutes

Converted by MM_Buster v2.0n.