Jun 01 2007

Sal’s Salsa!

Take two red peppers, ten tomatillos, ten plumb tomatoes, three large cloves Elephant garlic, sprinkle them with olive oil and put them on a roasting tray in a very hot oven. Keep a check on them and remove each as they become soft. The peppers will take longest, up to 20/25 mins. Skin the tomatoes and garlic and place in food processor. Don’t blitz yet! Add the softened tomatillos and the peeled peppers. Take the peel off a lemon with a potato peeler, leaving behind the pith. Add this and the juice of the lemon to the ingredients in the processor. Add a good handful of roughly chopped parsley and chervil and two hot chillies. Add salt and freshly ground black pepper. Now blitz it all very quickly for just a few seconds. Add 3 oz olive oil. Taste, adjust seasoning if necessary. Add a dash of hot chilli sauce if the chillies are not particularly hot. Stand for an hour before using..
Harvest Time

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