Bhoot jolakia and pimento olive salsa

recipes-olives from spain
  • 15 pc (50 g) Pimento OLIVES FROM SPAIN
  • 6 pcs Tomatoes (peeled and chopped)
  • 1 pc Garlic clove (minced)
  • 1 pc Onion (chopped)
  • 1 pc Bhoot jolakia chilly (chopped)
  • 15 ml White wine vinegar
  • 5 g Ground black pepper
  • 30 g Tomato sauce
  • Salt to taste
  • 1/4 cup water
  • 15 g Fresh coriander (chopped)
Preparation time:
15 minutes
1-2 portions
Level of difficulty:
  • Place all ingredients but the olives into a large saucepan and simmer over low heat for 10 minutes stirring often so that it does not stick to the pan.
  • You can add more water if sticking becomes an issue.
  • Turn off the burner and let sit for 5 minutes. Pour the mixture into a blender and process on medium speed for 1-2 minutes for chunky-style salsa and 3-4 minutes for a smoother salsa.
  • If you like salsa with a lot of “heat” use 2 large ghost peppers instead of one.
  • Pour it into a bowl along with the stuffed pimento olives. Garnish with coriander.