Hi gang.... Thought I'd share these recipes as so many of you said you liked them.
....anyhow...
Tomato salsa.
1jar apricot jam
5 large chilli peppers
2kilos large tomatoes
1medium red onion
1garlic bulb
I/2 tube tomato purée
2 heaped tablespoons paprika ( 1 sweet 1 smoked)
2 level teaspoons coriander powder
Juice and flesh of 3 limes
2 level teaspoons salt
White balsamic vinegar to taste
Brown sugar to taste
Course ground black pepper to taste
Large bunch of fresh coriander leaf
Two tablespoons olive oil
Place the contents of the jam jar in a small saucepan and bring up to a slow simmer.
Finley chop 4 of the chillies ( include the seeds)
Put he chopped chilli and 2 teaspoons of balsamic vinegar into the jam and cook for around 10 mins.
Allow the mix to cool.
Cut a cross in each end of the tomatoes.
Put on a fork one at a time and dip in boiling water until ends of cuts start to crack.
Immediately place in cold water and put another onto the fork and into the boiling water......
Continue till all are done.
Remove from water and peel away the skins.
Cut out the core of the tomato and discard the "woody" bottom half of the core.
Cut all the tomatoes into chunks and place in a bowl.
Peel and purée the garlic then add to the tomatoes.
Finely slice the red onion and add to the bowl.
Finely chop the remaining chilli and add to the mix.
Add the tomato purée, the olive oil, the limes, the coriander powder, paprika and salt.
Add the jam, and mix well.
At this point you need to taste the mix and balance the salt, acid, sugar etc.
Add balsamic vinegar and / or lime juice to increase the acidity
Add sugar to sweeten
Add black pepper to bring up the chilli heat
Finally add the coarsely chopped coriander, put cling film over the bowl, place in the fridge until cool. Serve as a dip with curries, nachos, or use as a chutney in sandwiches.
The mix will keep for up to 2 weeks in the fridge....or until it starts to "fizz"
ENJOY:)
Roti/samosa mix
2kilos potatoes
1/2 kilo white onion
1/2 kilo peas
Bunch fresh coriander
4chillies
1/2 kilo butter
2teaspoons salt
2 garlic corms
1teaspoon cracked black pepper
2teaspoons cardamoms
1 level tablespoon coriander powder
1level tablespoon dark cumin powder
2level tablespoons turmeric
3 tablespoons olive oil
4 limes
1 can coconut milk
Peel and dice the potatoes.
Place in a large pan of cold water.... Bring to the boil then set aside to steep.
Put the dried spices in a shallow pan and gently toast until the aromas start to fill the room.....mmmmmmm
Add the olive oil and make a paste....add the butter and gently melt it, stirring all the time.
Crush the cardamoms and add to the pan.
Purée the garlic and add.
Very Finley chop 3 whole chillies and add.
De-seed, chop and add the other chilli also.
Add 1/2 cup water and cook until steaming
Meanwhile.....Drain the potatoes, add the limes ( cut in half and squeezed) return to the heat, add the contents of the spice pan and stir in well.
Peel and chop the onions. Add to the now empty spice pan and gently brown.
When brown mix in with the potatoes and spice mix.... Add 2 more cups of water, bring to a boil reduce to simmer, cover the pan and leave for 2-3 hours or until potatoes are soft and have absorbed some of the liquid. Then add the peas, the coconut milk and cook for 15-20 mins.
Remove from the heat add the chopped coriander stir well and recover......leave to cool for 15 mins or until not scalding hot.
Either wrap, eat with rice, make roti dough and shallow fry or samosa dough and deep fry.
I have added all the spices mentioned here in the proportions listed.... So just empty the bags and use the entire amount supplied......hope it goes well 😃
Ps, don't eat the lime halves but let them cook in the mix.
....anyhow...
Tomato salsa.
1jar apricot jam
5 large chilli peppers
2kilos large tomatoes
1medium red onion
1garlic bulb
I/2 tube tomato purée
2 heaped tablespoons paprika ( 1 sweet 1 smoked)
2 level teaspoons coriander powder
Juice and flesh of 3 limes
2 level teaspoons salt
White balsamic vinegar to taste
Brown sugar to taste
Course ground black pepper to taste
Large bunch of fresh coriander leaf
Two tablespoons olive oil
Place the contents of the jam jar in a small saucepan and bring up to a slow simmer.
Finley chop 4 of the chillies ( include the seeds)
Put he chopped chilli and 2 teaspoons of balsamic vinegar into the jam and cook for around 10 mins.
Allow the mix to cool.
Cut a cross in each end of the tomatoes.
Put on a fork one at a time and dip in boiling water until ends of cuts start to crack.
Immediately place in cold water and put another onto the fork and into the boiling water......
Continue till all are done.
Remove from water and peel away the skins.
Cut out the core of the tomato and discard the "woody" bottom half of the core.
Cut all the tomatoes into chunks and place in a bowl.
Peel and purée the garlic then add to the tomatoes.
Finely slice the red onion and add to the bowl.
Finely chop the remaining chilli and add to the mix.
Add the tomato purée, the olive oil, the limes, the coriander powder, paprika and salt.
Add the jam, and mix well.
At this point you need to taste the mix and balance the salt, acid, sugar etc.
Add balsamic vinegar and / or lime juice to increase the acidity
Add sugar to sweeten
Add black pepper to bring up the chilli heat
Finally add the coarsely chopped coriander, put cling film over the bowl, place in the fridge until cool. Serve as a dip with curries, nachos, or use as a chutney in sandwiches.
The mix will keep for up to 2 weeks in the fridge....or until it starts to "fizz"
ENJOY:)
Roti/samosa mix
2kilos potatoes
1/2 kilo white onion
1/2 kilo peas
Bunch fresh coriander
4chillies
1/2 kilo butter
2teaspoons salt
2 garlic corms
1teaspoon cracked black pepper
2teaspoons cardamoms
1 level tablespoon coriander powder
1level tablespoon dark cumin powder
2level tablespoons turmeric
3 tablespoons olive oil
4 limes
1 can coconut milk
Peel and dice the potatoes.
Place in a large pan of cold water.... Bring to the boil then set aside to steep.
Put the dried spices in a shallow pan and gently toast until the aromas start to fill the room.....mmmmmmm
Add the olive oil and make a paste....add the butter and gently melt it, stirring all the time.
Crush the cardamoms and add to the pan.
Purée the garlic and add.
Very Finley chop 3 whole chillies and add.
De-seed, chop and add the other chilli also.
Add 1/2 cup water and cook until steaming
Meanwhile.....Drain the potatoes, add the limes ( cut in half and squeezed) return to the heat, add the contents of the spice pan and stir in well.
Peel and chop the onions. Add to the now empty spice pan and gently brown.
When brown mix in with the potatoes and spice mix.... Add 2 more cups of water, bring to a boil reduce to simmer, cover the pan and leave for 2-3 hours or until potatoes are soft and have absorbed some of the liquid. Then add the peas, the coconut milk and cook for 15-20 mins.
Remove from the heat add the chopped coriander stir well and recover......leave to cool for 15 mins or until not scalding hot.
Either wrap, eat with rice, make roti dough and shallow fry or samosa dough and deep fry.
I have added all the spices mentioned here in the proportions listed.... So just empty the bags and use the entire amount supplied......hope it goes well 😃
Ps, don't eat the lime halves but let them cook in the mix.
