Burnt morita chilli and sesame seed salsa

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This fiery burnt morita chilli salsa recipe from Nud Dudhia uses three different types of chilli, charring all of the ingredients until blackened for a rich and smoky flavour with a lingering heat. Perfect served over barbecued steak in a taco, or a host of grilled Mexican treats.

First published in 2017

Ingredients

Metric

Imperial

Burnt morita and sesame seed salsa

Equipment

  • Food processor or blender

Method

1
Light a barbecue or get a frying pan very hot. Add 1 tbsp of oil (if using a frying pan) and when hot, add the chillies, garlic, tomatoes and onion
2
Cook until char marks form on the garlic, onion and chillies. The chillies will cook first, slightly puffing up and crisping. The garlic will form black spots on the skin, after which it will need removing from the heat
3
Leave the tomatoes to cook until the skin is blistered and blackened. Let the onion continue cooking until black rings form on the skin and flesh, then remove. When cool, peel the garlic and onions
4
Add all of the ingredients to a high-powered blender with the salt and blitz to a purée. Add the sherry vinegar and the rest of the oil and blitz again. Stir in the sesame seeds – you should have a super smoky salsa with a deep tomato flavour and sharp acidic kick

Nud’s journey began in a makeshift taco shack in a car park in Hackney, where he set up Breddos Tacos with his business partner Chris Whitney.

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