Fiji Fire

[Savusavu, Vanua Levu, Fiji; 16°46.67'S / 179°19.82'E]

We arrived in Savusavu, Fiji after seven months in Tonga and then Wallis where we were unable to find spicy salsas for our various recipes (and for our omelets).  Arriving in Savusavu, we didn't find anything suitable either, but what we did find was an abundance of spicy hot peppers in the public market.   From these peppers, which are similar in appearance to habañero or scotch bonnet varieties, we developed a recipe to make our own spicy salsa.  NOTE: This recipe has evolved; this version was added November 5, 2010.

1/2 medium or 1 small white onion

ca. 50 hot peppers

1/2 red bell pepper (optional)

1 carrot, peeled (optional)

2 cloves garlic (optional)

1/2 cup water

1 tsp salt

ca. 1/2 cup white vinegar

dollop honey

white vinegar to top off

Makes ca. 350 ml

Chop onion and grind in a food grinder.  Chop coursely hot peppers and grind fine in a food grinder.  De-stem, de-seed and cube bell pepper and grind fine in food grinder..  Chop and grind carrot and garlic.  Add all veggies to a saucepan with water and salt.   Bring to boil and simmer on low heat ca. 15 minutes.  Grind the hot mixture again, in batches if you must, and return the cooked re-ground mixture to the pan.  Add honey and stir to blend.  Bring again to boil (adding just a bit of water if necessary) and simmer on low heat 15 additional minutes.  Dispense into clean glass bottles to 7/8 full, top up with white vinegar and fit lid tightly.  Shake to blend.  Continue to shake until cool, topping up with vinegar to keep full if the level drops.  Use immediately or let it "age" for a few days.