Gluten Free Habanero Salsa

Odd Shot I Know

I'm going to try my best here - to share a lovely, simple Summer recipe with you that anyone can make - in a way that's readable because quite frankly, the heat here in London has done me in and my brain feels like a wobbly jelly inside my very sweaty head.

I'm suffering! I'm more cut out for Igloo life.

So Salsa. If you like Tomatoes (it just took me 3 attempts to type that word correctly - I told you) you'll love this light and zingy topping or side.

I like my Salsa rustic, just roughly chopped by hand with a quick stir to merge the minimal ingredients. It's about as basic as can be and makes a mean Bruschetta topping (I've neglected to take any pics on the numerous occasions we've had this but I will share and soon, it's SO good), a perfect light meal for this kind of disgusting 'please don't make me go into the kitchen for long' weather.

I use 1 large Tomato per Bruschetta so this will be enough for 4 slices if you like them loaded. For a side, again, this would be a decent portion for 4 people. Increase or decrease your ingredients accordingly depending on the number of portions needed.

Photos show a 2 person Salsa but the ingredients are for the more substantial 4 person (keeps great in the fridge for a few days in an airtight container and you don't have to keep making it per meal - figured that out after we did the photos).

Ingredients:

4 Large Vine Tomatoes

Juice of 1 Lime

1 Dried Habanero

1 Teaspoon Dried Coriander Leaf (use 1 tablespoon if fresh)

Big pinch of Sea Salt

Directions:

• Make a shallow cross with a knife through the top of the tomatoes, put into a bowl
• Boil a kettle with enough water to cover the tomatoes

So Easy To Peel

• Let them sit in the water for a couple of minutes then drain

Skins Already Coming Away

• Carfeully pull at one of the scored sections and peel the skin off, repeat until all is removed (really quick and easy)
• Put the skinned tomatoes into your serving container

Naked!

• Put a fork into one of the tomatoes to keep it still and chop roughly with a knife
• Repeat until all the tomatoes are in pieces
• Juice the lime and add
• Remove the stalk (and seeds if desired) from the habanero, chop finely and add
• Add the coriander leaf and salt

How Easy?

• Give it a brief stir

And that's it.

If you aren't a fan of Chilli you can leave that out (or use a milder one), this Salsa has loads of lovely fresh flavour so it doesn't need the kick but oh how I do love that Habanero tingle in the throat. I say be bold!

Tomorrow I'll try to share another no cook Summer (helltime) recipe. In the meantime, do you think I could go and lie with the frozen peas in a nearby supermarket without getting arrested?