- Serves: 6
- Prep Time: 20 minutes plus 24 hrs standing time
- Effort: easy
For the salsa
- 5 habanero chillies, roasted
- 4 dried costeno amarillo chillies
- 3 spring onions, finely chopped
- 0.5 large grapefruit, juice
- 1 lime, rind and juice
- 1 small bunches fresh coriander, roughly chopped
- salt, to taste
- corn tortillas, nachos
- jicama, slices (yam bean root)
1. Soak the chillies in hot water for about 10 minutes until softened. Drain, and reserve the soaking water.
2. Discard the stalks and seeds form the chillies, roughly chop and put them into a food processor with a little of the soaking liquid. Puree to a fine paste. Remove the lid and scrape the mixture into a bowl.
3. Add the chopped spring onions and the grapefruit juice, together with the lime rind and juice.
4. Stir in the coriander and season to taste with a little salt.
Cover the salsa and leave to stand for at least 24 hours before using. Serve very sparingly with corn tortilla nachos and pieces of Jicama.
Cook`s tip: On the chilli heat scale, the habanero chilli scores a whopping 10 out of 10, the heat being produced by a volatile oil known as capsaicin. Even washing the hands thoroughly after handling habaneros may not remove all traces of the oil, so it is far better to wear rubber gloves when handling them
Do not lean over the food processor when pureeing the chillies, the fumes may burn your face.
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