Chilli Salsa

Salsas are great as snacks or can be turned into sauces

Prep Time 10 mins: Yield 2-3 Cups

Ingredients

  • 450g Can of Good Quality Italian Chopped Tomatoes or Fresh Vine Ripened, skinned
  • Sweet Peppers with the skin burnt off, allow to cool and rub of the skin, de-seed de-vein and chop
  • 1 Clove of Garlic
  • 2 Small Onions Chopped
  • 2 Spring Onions Chopped
  • 2 Tsps. of Red Wine Vinegar
  • 1/2 Tsp of Chipotle Powder or Amarillo and 1/2 Tsp of Habanero Powder - use 2 pods of each hydrated and chopped (optional chilli use
  • 1 Tbsp Olive Oil
  • 1/4 Tsp Mexican Oregano
  • 1/4 Cup of Chopped Coriander
  • Salt to Taste
  • Freshly Ground Black Pepper

Instructions

  • Make sure the tomatoes are mushed up or blended to a pulp
  • Mix in the chilli, onions, spring onions, olive oil, vinegar, oregano -  stir in well, taste and season to taste, stir in the coriander
  • Keeps in the fridge for a few days

Enjoy

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