Three Chilli Salsa
Salsa has a way of elevating any dish with its vibrant colors, rich texture, and complexity of flavor. The magic lies in the artful combination of ingredients, each bringing its unique character to the blend. This three chilli salsa is a symphony of flavors, thanks to the distinct types of chillies used in its creation.
The classic bird's eye chillies bring an intense, fiery heat that awakens the palate. Then there's the sweeter green pakora chilli, contributing a milder zing and a hint of fruitiness, balancing the salsa's overall intensity. Lastly, the red paprika chillies add a smoky depth and a vibrant color that makes the salsa as appealing to the eyes as it is to the taste buds.
These three types of chillies, each with their own heat profile and taste, create a salsa that's not just hot, but nuanced and multidimensional. It's a salsa that doesn't just bring heat to your dishes but enhances them, marrying the ingredients with a warm embrace of spice and flavor.
Whether you're drizzling it over crispy tacos, stirring into a comforting bowl of soup, or using it to add a kick to your marinades, this three chilli salsa is set to become the hero of your kitchen. It's not just a condiment; it's an essential ingredient that promises to transform the ordinary into the extraordinary with just a spoonful.
Ingredients
2-3 Bird's eye chillies, finely chopped
3-4 Green pakora chillies, finely chopped
4-5 Red paprika chillies, finely chopped
1 whole spring onion or red onion, finely chopped
6 cloves of garlic, minced
2 tablespoons of vegetable oil
1 tablespoon olive brine or vinegar
1 teaspoon sugar (adjust to taste)
1 teaspoon salt (adjust to taste)
A handful of fresh coriander, roughly chopped
A handful of fresh mint, roughly chopped
350 ml of water
Method
In a medium-sized pan, heat the oil over medium heat.
Add the finely chopped chillies, minced garlic, chopped onions, salt, and sugar to the pan.
Sauté the mixture until the onions and garlic are fragrant and slightly golden, usually about 3-5 minutes. Be careful not to let the garlic burn.
Remove the pan from the heat and allow the mixture to cool slightly.
Transfer the cooked chilli mixture into a blender.
Add the water, olive brine or vinegar, fresh coriander, and fresh mint to the blender.
Blend the mixture until it reaches a smooth consistency.
Taste the salsa and adjust the seasoning with additional salt or sugar if necessary.
Pour the salsa into an airtight jar and seal it tightly.
Store the salsa in the refrigerator for up to a month.
