Monday, 21 November 2011

bunny's red salsa


1 red pepper, roughly diced
1 red onion, roughly diced
4 tbps rice vinegar

1oz to 2oz butter, 1tbps oil and 3tsps chili salt (for cooking)


1. add the butter, oil & chili salt into a frying pan

2. put the frying pan on a very high heat

3. stir to get the butter melted and everything mixed

4. when the butter has melted add the pepper and onion and stir well

5. turn down the heat to half and cover with a lid

6. check every two minutes and stir when the skin of the pepper begins to peel add the rice vinegar

7. stir well and bring back up to the high heat

8. when there is a little liquid left take it off the heat

9. blitz until it until it resembles a chunky dip

Place into a container and put it the fridge overnight. This dip is more tastier when cold and eaten the day after it was made.

It will keep up to 3 days in an airtight container in the fridge (if it will last that long!)

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