Recipe: Wicked Kicking Salsa

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Yield: 6 servings

      1    Habanero or Scotch bonnet
           -- chilli
      2    Ripe tomatoes; skinned,
           -- seeded and
           -- diced
      2    Mild green chillies; such as
           -- jalapeno,
           -- seeded and finely
           -- chopped
      2 tb Snipped fresh chives
      2 tb Olive oil
      1 tb 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; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Ainsley's Meals In Minutes

Converted by MM_Buster v2.0n.

Famous last words: I did it my way

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