Definitely not for the faint of heart. My green chilli gun powder salsa packs a real punch. Low in salt and exploding in flavour, this multi-purpose (and gluten free!) salsa can be used as a marinade, a dressing or even as a dipping sauce. This recipe makes about 250ml.
Even though green chillies are usually less spicy than red ones, but this salsa is usually still quite spicy. I get my green chillies from an asian grocer, but ones from the supermarket will work just as well. If you’re not a fan of super spicy food, either reduce the number of chillies and garlic in the recipe, or alternatively, add some water and / or olive oil to the salsa each time you use it to dilute it slightly.
Ingredients
- 3 x large green chillies
- 5 x cloves of fresh garlic
- 1 x small brown onion
- 2 x full cups’ worth of continental parsley
- 1 x teaspoon black pepper corns
- 1 x teaspoon rock salt
- 1/2 x teaspoon dried sumac
- 1 x teaspoon dried chilli flakes
- 2 x tablespoons extra virgin olive oil
- 3 x tablespoons water
- The juice of 2 small lemons or one large lemon
Method
Add all ingredients into a food processor and blitz for about a minute until smooth. If you prefer a chunkier salsa, pulse gently until you achieve your desired consistency.
the quarter life cook 