28 September 2011

Chili Salsa

Chili salsa makes the perfect dip and is quick  and easy to make up - especially if you have your own chili peppers. Spanish markets in the summer months are crowded with fruit and veg stalls and also plant stalls selling a whole range of plants, herbs, fruit trees and shrubs.

Back in July we bought two chili plants, 2.50 euros each and a real bargain not just for the chili's but they also add some great colour to the patio or herb garden. Of course we just had to make a chili salsa so here is the recipe:


4 tomatoes, diced
4 cloves of garlic, peeled and crushed,
1 small fresh chili pepper, seeds removed and finely chopped
Pinch of salt
Teaspoon of sugar
Olive oil

How to cook

1.    Heat a little olive oil in a heavy based saucepan and gently fry the garlic and chili over a low heat for a few minutes until they soften.
2.    Add the tomatoes, season and turn up the heat. When the tomatoes begin to bubble, lower the heat and add the sugar.
3.    Cook gently for around 20 minutes, stirring and breaking up the tomatoes from time to time.
4.    Remove from the heat and allow to cool.  Blend for a few seconds using a hand blender to create a smoothish sauce (I like it quite chunky)
5.    Return to the heat to warm through when ready to serve.

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