FLAMING-HOT HABANERO SALSA

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Treat this salsa like Tabasco – add to Bloody Marys or spoon over oysters. Or have manly chilli eating competitions!

MAKES 250G

PREP: 20 MINS

COOK: 15 MINS

olive oil, for frying

1 red onion, finely chopped

3 garlic cloves, finely chopped

3 Habañero chillies or Scotch bonnets, finely chopped

2 carrots, finely chopped

2 bay leaves

½ tsp ground coriander

¼ tsp ground allspice

100ml (3½fl oz) orange juice

30ml (1½fl oz) red wine vinegar

1½ tbsp sugar

sea salt and freshly ground black pepper

Sterilise a 250g (9oz) jar (see here).

Heat a splash of oil in a large, heavy-based pan, and gently fry the onion, garlic, chillies, carrots, bay leaves and spices for 15 minutes, until the onions are soft and sweet. Add the orange juice, vinegar and sugar, bring to the boil, then leave to bubble away for 15 minutes, until the liquid has reduced (keep an eye on it to make sure it doesn’t catch) and you have a thickish sauce.

Remove the bay leaves, transfer the contents of the pan to a blender (or use a hand blender in the pan) and blend until smooth, adding a little water until you have a loose sauce. Season to taste. Spoon the salsa into your sterilised jar, leaving 1cm (½in) space at the top of the jar, leave to cool and seal tightly. Store in the fridge for up to 2 weeks.