Update my dinner status, I'm making this tonight.
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Habanero or Scotch bonnet
- 2 Ripe tomatoes; skinned,
- ; diced
- 2 Mild green chillies; such as
- ; seeded and finely
- 2 tb Snipped fresh chives
- 1 tb Sherry vinegar
- Salt and freshly ground
- 2 tb Olive oil
- ; chopped
Preparation
1 Cook the habanero or Scotch bonnet chilli over very hot coals or hold in a gas flame for a couple of minutes, rolling frequently with a fork until the skin blisters. 2 Place the chilli in a clean tea towel and rub it to remove the skin. Using a fork to hold the chilli, cut it open and scrape out the seeds. Finely chop the flesh. 3 Mix together the tomatoes, both types of chilli, chives, olive oil and sherry vinegar. Season to taste and set aside at room temperature for at least a couple of hours. Converted by MC_Buster. Per serving: 49 Calories (kcal); 5g Total Fat; (81% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Ainsleys Meals In Minutes Converted by MM_Buster v2.0n.
