Reaper Roasted Salsa
I love hot sauses (see picture below of out fridge drawer) so when I saw a limited edition Encona sauce (already someting of a favourite brand) I couldn’t resist it. We’d been planning on making salsa for a lazy afternoon so I thought it might be fun to combine the two. I normally include a fresh chilli in my salsa but decided to swap it out for a healthy dose of Encona instead.
You will need
- A handful of ripe tomatoes
- An equal numbr of small sweat peppers
- A tablespoon of fresh soft leafed thyme
- A tablespoon of Encona Carolina Reaper sauce
Do
Pop the grill on super hot Arrange the tomatoes and peppers in a single layer Grill until the skins blacked, turn the peppers half way though Slice the flesh off the peppers Mash the peppers, thyme, tomatoes, hot sauce and a good pinch of rock salt. Let is go stone cold before eating
Result
Hot and sharp with a great sweet background from the peppers and the Encona sauce. The thyme adds a hint of jerk about it. Excellent dipping salsa.
