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Salsa de Yolanda

updated

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Ingredients for 4 servings:

  • 2 chili peppers, fresh, possibly 1 green and 1 red
  • 1 bunch of spring onions
  • 1 onion(s)
  • 3 ½ tbsp olive oil
  • 1 small can of tomatoes, chopped
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 40 minutes

as a fiery Mexican dip for tortillas or nachos

Briefly blanch the chilies in boiling water, then finely dice them and the onions. Heat olive oil in a pan, add the onions and chilies, and simmer for 5-8 minutes over medium heat. Add the tomatoes and simmer for another 15 minutes. Season with salt, pepper, and a pinch of sugar. The salsa tastes best when it’s been left to marinate for a day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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