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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This hot and spicy salsa can eaten with corn chips or as a spreadable condiment on steaks. Warning: Very Hot. Ingredients:
1 cup peri peri chili pepper, chopped |
1 cup spanish onion, chopped |
1 1/2 cups green capsicum, chopped |
1 cup tomato, chopped |
2 garlic cloves |
1 teaspoon oregano leaves |
1 teaspoon ground black pepper |
1 teaspoon rock salt |
1/2 teaspoon ground cumin |
50 ml white wine vinegar |
Directions:
1. Mix all ingredients in a bowl and blend with a hand blender.
2. Transfer the salsa to a saucepan and bring to the boil.
3. Simmer over low heat, stirring occasionally, to reduce to half its volume.
4. Can be frozen for long term storage but keeps well in the fridge.
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