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I know it’s Scandinavian Theme month. I know I should be making delicious creamy stews, rye bread and smoked salmon (which I have some exciting plans for…). I’ll get there – don’t worry, it’ll happen! The other girls here at i8b can hold the reigns until I work myself out!

In the mean time I just couldn’t wait any longer to show you this recipe. My sister’s Mexicano BF makes this all the time and she made it up for us recently. It is the best salsa in the world (in my humble opinion!), and it’s made in a completely different way to what I expected!

Ingredients

3 tomatoes

2 red and 1 green chili (the long, mild thai ones)

1 onion

2 cloves garlic

Coriander

Butter (I know! I was surprised too!)

Method

Heat the oven to a moderate heat, wrap peel the onion and wrap it in alfoil. Chuck it in the oven until it is ‘not raw’

Meanwhile, grab a heavy-based frypan, put on medium-high heat and place the tomatoes and chili in the pan to blacken the skin. Move the tomatoes around and hold them in place (with fingers or tongs) until they stay there and get nice and black all over. You’ll need to take the chilis out first because they will blacken first. (Before and After shots!)

Take the tomatoes out, and put the whole cloves of garlic in to brown then add a bit of butter. Grab the onion from the oven, chop it roughly and put it in the pan to to caramelise for a short while.

Pull the green-plant part off the chilis and throw that away. Put all ingredients in a tall bowl (blackened skins and all!) and buzz with a stick blender.

Serve with all sorts of things. Mexican food, potato chips, poured over roasted vegetables. It’s got a pleasant kick to it, but dies down quickly after you’ve swallowed. The perfect heat!

COMPETITION REMINDER!! We have a mixed case of 24 bottles of Apple and Pear Cider to give away from Punt Road Wines. To enter, all you have to do is write a comment on ANY post on iatebrisbane. Open to Brisbane (and surrounds) entrants only (could you imagine the international shipping fees on a case of cider?!). Check out the details and the tricky little fine print here.