Creole Salsa
3 tbs oil
1 onion, finely chopped
1 red pepper, finely chopped
8 Schwartz Chillies Birds Eye
1 tbs Schwartz Cajun Grill & Sizzle Seasoning
2 tsp Schwartz Minced Garlic
1/2 tsp Schwartz Thyme
1 tbs red wine vinegar
1 tsp Worcestershire sauce
400 g (14 oz) tin chopped tomatoes
1 tbs honey
Heat the oil in a large saucepan. Add the onion and red pepper.
Cover and cook for 3-4 minutes until softened. Add the Birds Eye
Chillies, Cajun Seasoning, Garlic and Thyme. Cook for 1-2 minutes.
Stir in the remaining ingredients. Cover and simmer for 10 minutes.
Remove the lid and cook for a further 5 minutes. Serve with chops,
chicken, fish, sausages or burgers, or use as a dip.
Makes 6 servings.
Many thanks to Schwartz
for letting us use this recipe.
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