Since this month's Sweet Heat challenge is Mexican food I couldn't resist making and sharing with you my favourite spicy salsa. And to really mark the occasion and change things up a bit I decided it was finally time to give the good old habanero (Scotch Bonnet) a go to really amp up the heat level! With or without the scotch bonnet this really is a fantastic salsa for those of you that like some heat but if you prefer a less intense heat then use Serrano, Jalapenos or whatever you can gets your hands on to add some spice – and if you don't like spicy food simply miss the chillies out all together and you will still have a delicious, roasted pepper and tomato salsa.
Thanks
to a recipe by Thomasina Miers I now roast my tomatoes and garlic in
a dry frying pan until they get nice and charred which adds a further
dimension to this flavour combination. If you like you could also
char them on the barbecue or if you are short of time you can miss
that step out but I do recommend giving it a go.
