Habanero/scotch bonnet salsa

Habanero/scotch bonnet salsa

By
From
Breddos Tacos
Makes
200ml
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
10 habanero or scotch bonnet chillies, destemmed and deseeded
1 tablespoon olive oil
1 white onion, chopped
100ml orange juice
1 teaspoon grated orange zest
1 tablespoon lime juice
1 teaspoon grated lime zest
75ml cider vinegar
pinch mexican oregano
3 1/2 tablespoons sugar
75ml water
1 tablespoon sea salt

Method

  1. Toast the chillies in a dry pan until blackened. Remove and set aside. Heat the oil in the same pan and add the onion. Fry over a low heat until soft, about 7 minutes.
  2. Put all the ingredients into a blender or food processor and blend to a coarse purée. Transfer the mixture to a saucepan over a low heat and simmer gently for 30 minutes. Remove the salsa from the heat and let cool to room temperature. Store in the fridge in an airtight container.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again