Preparation: 5 minutes
Cooking Time: 15 minutes
If you don't know it by now, I love spicy food. This salsa is super sweet, spicy, fresh and it makes the perfect dip. Once you put this on the table it will be gone in a matter of seconds, so make sure you have have enough ingredients for a couple of batches! The habanaro chilli is EXTRA SPICY but it has an unmistakable flavor that makes this salsa wonderful, but be warned, it's your decision to go seeds in or seeds out!!
Ingredients:
100g Ripe Tomatoes
1 Habanero Pepper
1/2 Bell Pepper
1/2 Red Onion
3 Garlic Cloves
1 Corn Cob
1 Lime
Handful of Coriander
Sea Salt + Cracked Black Pepper
Method:
To start you want to get your corn steaming over a pot of boiling water. While this is going on, turn on your grill and get the rest of your veg on a lined tray. Put these under the grill and char them on all sides. This should take about 10 minutes. When the veg is ready, put it into a blender, add the coriander, the juice of a lime and whizz it up to your preferred consistency. Add salt and pepper to taste.
The corn should be cooked through after 10 minutes, and when it cools a bit you can slice the kernels off the cob and stir them through the salsa. The corn gives an extra burst of sweetness with each bite. This is a quick and simple recipe and of course if you don't have fresh corn you can used frozen or from a tin. Garnish with some finely chopped coriander.
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