Burnt morita chilli and sesame seed salsa
Item 1 of 1
This fiery burnt morita chilli salsa recipe from Nud Dudhia uses three different types of chilli, charring all of the ingredients until blackened for a rich and smoky flavour with a lingering heat. Perfect served over barbecued steak in a taco, or a host of grilled Mexican treats.
First published in 2017
Ingredients
Metric
Imperial
Burnt morita and sesame seed salsa
- 7 dried morita chillies
- 1 fresh habanero chilli
- 2 fresh jalapeño peppers
- 10 plum tomatoes, skin-on
- 20 garlic cloves, skin-on
- 2 white onions, cut in half
- 50ml of rapeseed oil
- 1 1/3 tbsp of sea salt
- 50ml of sherry vinegar
- 3 tbsp of sesame seeds, lightly toasted
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Light a barbecue or get a frying pan very hot. Add 1 tbsp of oil (if using a frying pan) and when hot, add the chillies, garlic, tomatoes and onion
2
Cook until char marks form on the garlic, onion and chillies. The chillies will cook first, slightly puffing up and crisping. The garlic will form black spots on the skin, after which it will need removing from the heat
3
Leave the tomatoes to cook until the skin is blistered and blackened. Let the onion continue cooking until black rings form on the skin and flesh, then remove. When cool, peel the garlic and onions
4
Add all of the ingredients to a high-powered blender with the salt and blitz to a purée. Add the sherry vinegar and the rest of the oil and blitz again. Stir in the sesame seeds – you should have a super smoky salsa with a deep tomato flavour and sharp acidic kick
First published in 2017
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024