Creole Salsa
Ingredients
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3 tbs oil
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1 onion, finely chopped
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1 red pepper, finely chopped
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8 Schwartz Chillies Birds Eye
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1 tbs Schwartz Cajun Grill & Sizzle Seasoning
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2 tsp Schwartz Minced Garlic
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1/2 tsp Schwartz Thyme
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1 tbs red wine vinegar
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1 tsp Worcestershire sauce
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400 g (14 oz) tin chopped tomatoes
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1 tbs honey
Method
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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.
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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.
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