Salsa Recipes

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Wicked Kicking Salsa

1 habanero or scotch bonnet chile
2 ripe tomatoes, skinned, seeded and diced
2 mild green chiles, such as jalapeno, seeded and finely chopped
2 tablespoons snipped fresh chives
2 tablespoons olive oil
1 tablespoon sherry vinegar
salt and freshly ground black pepper

Cook the habanero or scotch bonnet chile over very hot coals or hold in a gas flame for a couple of minutes, rolling frequently with a fork until the skin blisters. Place the chile in a clean tea towel and rub it to remove the skin. Using a fork to hold the chili, cut it open and scrape out the seeds. Finely chop the flesh. Mix together the tomatoes, both types of chile, chives, olive oil and sherry vinegar. Season to taste and set aside at room temperature for at least a couple of hours.

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