Black Harvest Salsa

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We double dare you to try this one! Extremely hot and very delicious.

 

Ingredients

(you can also use 1 can Fire Roasted Diced Tomatoes instead of the fresh and paprika)

Directions

Chop tomatoes, onion and cloves and add to a heated fry pan

Add Mexicana seasoning for the salsa fix

Add smoked paprika for more depth of flavour

Once onion is translucent take off the heat

Allow to cool slightly and add to your blender or bullet

Then add your fresh coriander, tomato paste, Cobra Chilli Black Harvest chilli sauce and half of the water.  (use the balance of the water for the salsa consistency you prefer)

Quick pulses just to chop further and mix.  You could leave chunky or blend to your liking.

Serve and add some other toppings i.e cheese, jalapenos or sour cream.  Serve with corn chips and add to tacos

Roasted Version

Slice your tomatoes in half (through the center so you have a top half and a bottom half). Next, slice your onion into a couple chunks (not too thin). Then cut the ends off your garlic cloves but leave the husks on.   Use a tray and baking sheet.

Broil on the top rack. Your garlic will blacken first so take those out when they are charred nicely but not burned. Confined to cook the tomato and onion until the tomato is mostly black.

While your tomatoes, garlic and onion are cooking, add your coriander sprigs, tomato paste,  and salt to a food processor.

When your tomatoes and onions are done, remove from oven and place them, along with all the tomato juices that are on the baking sheet, into the processor, now add your Black Harvest chilli sauce. Process all the ingredients well until combined.

Cool before storing into airtight container and refrigerate an hour before eating for best results.

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