Rev. Peanut's Smoky Burger Salsa
A variation on the theme of the auld Home Grown Hot Sauce, this salsa uses a milder chilli and a few other items to make a rather pleasant spread to compliment your Filthy Burger, of an evening... I found some chilli infused pecorino cheese slices in the supermarket the other day. It was on special offer, so I bought shite loads of it, as you do. A slice or two of that on top of old smoky wouldn't go too far amiss either, lads... Get grillin'...
Necessary Items -
100 - 200g of not so hot chillies
I'm using Golden Habanero and Fatalii Peach for this.
A couple of medium onions
A clove or two of garlic
3cm of fred. If you can't find fred use ginger
3 teaspoons of mustard powder
2 teaspoons of Dijon mustard
About 3 tablespoons of good quality apple cider vinegar
A squeeze of balsamic reduction
A teaspoon of hickory bbq smoke
A teaspoon of paprika
Salt and Peppa, or pepper if you're vegetarian
A couple of teaspoons of turmeric
Olive oil
How To Do It -
Roughly chop the chillies, onions, garlic and fred and chuck them in a blender.
Add all the dry ingredients quickly followed by the wet ones, except the olive oil.
Press the on button and gradually add the olive oil until your salsa reaches your desired consistency. Spreadable, basically.
Jar it up and refrigerate for at least a week before munching. Again, like all good bass players, this improves with age.
Enjoy...
