Chillis can be purchased fresh, or sourced as the ‘pickled bottled version’ as used in this recipe. They are very popular in this preserved form as it retains their crunchy crisp texture.
Yum!
Roasted tomato, capsicum and jalapeno relish with lime chicken burritos
Relish makes 1 large bowl
Relish
2 red capsicums
½ cup jalapeno chillis (Ol El Paso bottle brand)
1 punnet grape tomatoes
1 red onion
3 tbsp olive oil
- Preheat fan forced grill. Slice the capsicums in half and remove the stem and seeds. Place on a baking tray and grill until the skin is charred and blistered.
- Place capsicums in a plastic bag, seal, and leave to cool for 15 minutes. The skins now should literally fall off as you peel them. Discard skins and slice capsicum into long skinny pieces.
- Preheat oven to 150°. Halve the grape tomatoes and place on baking tray. Drain and rinse the jalapeno chillis and add them to then tray. Sprinkle with 1tbsp olive oil and roast for 20min.
- Thinly slice the red onion. Heat 2tbsp olive oil in medium saucepan over low heat. Sweat the onions for 20min until pale and soft. Add the tomatoes, jalapeno chillis and capsicum and gently mush down the ingredients. Add 2 tbsp hot water and let ingredients simmer gently for 10min. The relish should have a lumpy consistency that isn’t too moist.
- Remove from heat and serve the relish either hot or cold with the burritos.
Wraps
2 large chicken breasts
1 tbsp olive oil
juice of 1 lime
1 tbsp minced garlic
small container natural yoghurt
burrito wraps
1 avocado
- Slice the chicken breasts into thin strips. Heat olive oil in a frypan over medium heat. Add the garlic, lime juice and sliced chicken breast. Fry until cooked.
- Half the avocado, remove skin and slice thinly.
- Create the Mexican feast by layering the warmed tortilla with spinach leaves, jalapeno relish, lime chicken pieces, sliced avocado and a dollop of yoghurt.
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