South American Chilli Salsa.
One of the many beauties of South America is diversity of fresh produce. Chillies are a big part of Peruvian and Bolivian cuisines. It is no secret that South Americans proudly love their different varieties of potatoes. And they definitely love their chillies.
The word ” Chilli ” can frighten some people as chilli is often associated with heat. this is not the case in South America… Sure you will find hot, very hot and extremely hot. But with over 40-50 varieties of chillies, there is at least one type to please all taste buds. From mild to peppery, from fruity to smoky, from hot to insanely hot….
Salsa made from Aji Amarillo is a very popular salsa. Given the scarcity of this chilli in Australia… I took the liberty to come-up with my own version of Latin Salsa. Happy Cooking!
– 1 small Shallot- cut in quarter
– 4 cloves Garlic
– 1tbsp ground Cumin
– 1tsp Spice Library Smoked Paprika
– 4 Roma tomatoes- Peeled, deseeded & quartered
– 2 tbsp. chopped Coriander
– 1 tbsp Mexican oregano
– Pinch of salt & Pepper
– 4tbsp olive oil
– 4-6 Pork Chops (or your choice of meat)
1. Rehydrate the chillies in ¼ cup warm water for 10 minutes. Then break into pieces or chop coarsely.
2. Place all ingredients in a blender and process until a homogenous paste is obtained.
3. Lightly oil a roasting tray and place chops in the tray& season. Then pour salsa over the meat ensuring it is well coated. Cook for 1 hour in a preheated oven at 150C or until the meat is cooked to your desired liking. Serve with green salad, avocado, cheddar cheese and dollop of sour cream.