This salsa is sometimes known as Black Gold, as it is made from habaneros and onions that are charred until black, then pureed with the bone marrow. Get this salsa at it's spiciest by leaving the seeds in the habaneros.
Ingredients
455g beef marrow bones
230g white onion, thickly sliced
5 habanero chillies (remove the seeds for a less spicy version of the salsa)
Salt, to taste
Recipe
Preheat the oven to 200°C.
Place the bones, onion, and habaneros on a baking sheet and roast for about 15 minutes, until caramelized.
Scoop the marrow out of the bones into a blender. Add the charred onions, charred habaneros, and salt. Blend until smooth and serve hot.
To reheat, warm in a frying pan over a low heat until the bone marrow fat starts to shimmer.
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This salsa is sometimes known as Black Gold, as it is made from habaneros and onions that are charred until black, then pureed with the bone marrow. Get this salsa at it's spiciest by leaving the seeds in the habaneros.
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