Salsa Piquante

A hot salsa, suitable for spicing up those meals made with people less able to enjoy chillis in mind.

2 shallots

1 salad spring onion - white part only

2 tomatoes

5 tablespoons olive oil

5 tablespoons cider vinegar

1 1/2 teaspoon dried jalapeno

1 teaspoon dried habanero

Mexican Oregano

Boil a little water an put the chillis in to soak for 5 mins.

Finley chop the onions & tomatoes.

Vigorously whisk the oil & water together to form an emulsion. Whisk in the oregano.

Place the onions, tomatoes & chillis in a blender, and pour over the oil & vinegar. Blend to a fine paste.

Cover, and leave in the fridge for an hour.

Makes quite a bit!