For a while now I’ve been seeking the Holy Grail in salsas with my efforts to-date not really cutting it in both texture and subtlety stakes (though tasty enough and certainly spicy). So during this weekends Uptonbury I asked my mate Kurt Ozficici who’s a great cook for his recipe; he didn’t disappoint.
- 8-12 tomatoes
- 4 garlic cloves
- 2 spring onions
- 1 green pepper & 1 orange pepper (others would do but we want some colour variations)
- A ‘good handful’ of coriander
- 1 Scotch Bonnet chilli (you could put less in, if you’re a lightweight)
- Good olive oil
- Lemon juice
- 1 tsp mustard
- 1 tbsp sugar
- 2 tbsp water
- 2 tbsp lemon juice
- 1 tbsp sea salt
- 1/2 tsp crushed black pepper
I began by chopping the toms on a nice big chopping board with a good sharp knife. A key part of this process was to keep chopping over the top of the last one to further reduce the chunk size down. I also sprinkled the toms with the salt half way through chopping to help grind it all down a bit more. Once done with the toms they all went into a bowl containing a good glug of olive oil and taking care to not lose any of the tomato water.
To the toms I added very finely chopped garlic (crushed first), finely chopped peppers, chopped spring onion, micro finely chopped scotch bonnet (from the freezer and last years’ crop) and the black pepper.
Finally Kurt took a spoonful of mustard (apparently making it up from powder is better) the lemon juice (we only had it from a bottle) the sugar and water and mixed it up into a cloudy brew. This was added to the salsa and everything was mixed up into a delicious juicy, erm, salsa.