We here at the Londinium Project consider ourselves chili heads, and often drum up fiery conconctions to clear the sinuses. One of our favourites is a hot pepper salsa – pefect to have with some pita, or on a sandwich, or on a burger, etc. We stoped by Borough Market earlier in the day (which we are fortunate to live near) and came home to throw a batch together.
Experimenting with recipes is part of the fun of cooking, so we’ll only provide rough measurements, but the ingrediants are:
- The hottest peppers you can tolerate
- Cherry tomatoes
- Olive oil
- Balsamic vinegar
- Brown sugar
We used 6 red habanero peppers for this batch, the same number of cherry tomatoes, and one large shallot – that is enough to make about a cup of the salsa (which will last a while, as it will be quite fiery).
Finely dice up the peps/tomatoes/shallots and throw it all in a skillet over high heat. Douse them with some olive oil and add a good hit of brown sugar (about a tablespoon) and let it all get hot so the sugar dissolves. When you get to that point (the liquid will be boiling) add about a shot glass of water – you have one of those around, yeah? – and cook until most of the liquid dissolves. Then add a dose of balsamic vinegar – just a teaspoon or two – and stir it all together one last time. The sweetness from the balsamic vinegar and brown sugar will offset the heat from the peppers (at least a bit) and give you a nice reduction.
Let it cool down and store it in a container. You’ll have a nice hot-but-kinda-sweet condiment that’ll taste even better after it rests for a day or two.
Last bit: smother it on a nice sandwich, and grab a drink to cool it all down.