John Myers
Chilli Salsa
The perfect chilli salsa recipe with a picture and simple step-by-step instructions.
- 4 Beefsteak tomatoes
- 2 Thai chilli
- 1 tsp Salt
- 1 tbsp Honey
- 1 tsp Oregano
- Black pepper
- Remove the stem from the tomatoes and cut into eighths. Remove the stem from the Thai chilli and cut into rings.
- Put both in a saucepan and slowly bring to the boil. Add salt, honey and pepper, simmer and stir frequently. Mix briefly with a hand blender and simmer for a few minutes. Finally add the oregano, stir and let stand next to the flame for 5 minutes. Finished!
Tips
- Let it steep in the refrigerator for 8 hours before serving for full flavor! If you don’t like the skin and seeds of the tomatoes, simply blanch the tomatoes, peel off the skin and remove the seeds. For less heat (?) Core the Thai chilies – for more heat (!) Simply use more Thai chilies. Shelf life: hermetically sealed – several weeks in the refrigerator. More durable? Simply put in preserving jars (approx. 5x 200ml jars) at 120 ° C in the oven for 30 minutes – then the salsa can be kept for a year!
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