John Myers
Paradeisa Mint Salsa
The perfect paradeisa mint salsa recipe with a picture and simple step-by-step instructions.
- 4 Tomatoes
- 1 Habanero chilli
- 2 Toes Garlic
- 0,5 Lemon
- 2 tbsp Rapeseed oil
- 1 tsp Cayenne pepper
- 4 Branches Mint fresh
- Preheat the oven to 200 ° C.
- Remove the stems from the tomatoes and cut into even slices (max. 0.5 cm thick). Stalk the habanero and cut into coarse rings. Place both on a baking sheet, place on the top shelf of the preheated oven and dry for about 25 minutes. The vegetables are ready when they have turned a golden brown color.
- When the time has elapsed, take the dried tomatoes and habanero out of the oven and let them cool down. In the meantime, peel and roughly chop the garlic. Squeeze the lemon and chop the mint.
- Put all ingredients in the blender and mix to a consistent mass – done! Let the salsa stand in the refrigerator for 24 hours before serving. The salsa can be kept airtight in the refrigerator for up to a week.
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