Salsa bomba
Makes about 500g
Ingredients
250ml rapeseed oil 25g garlic 100g white onion 12g morita chilli, no stems 12g chipotle pepper, no stems 8g ancho pepper, no stems 6g crusco pepper, no stems 40ml water 1 tsp of pure tamarind paste or apple cider vinegar 50g toasted almonds 63g toasted peanuts 25g toasted sesame seeds 1 tsp dry oregano 25ml soy sauce 25g tamari 75ml olive oil
Method
1. Heat the rapeseed oil over medium heat in a pan. Peel and roughly chop the garlic and onions and let them slowly caramelise in the oil until they are golden brown. 2. Mix the dry chilies together. 3. Once the garlic and onions are done, remove them from the heat and combine them with the dry chilli mix. 4. Blend this mixture with the water, tamarind, almonds, peanuts, and sesame seeds into a paste. 5. When the paste has cooled down, add oregano, soy, tamari, and olive oil, and blend it all again to create your salsa bomba. 6. The salsa can be stored in a jar in the fridge for about 1 month.
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