Instructions: 1 Cook the habanero or Scotch bonnet chilli over very hot coals or hold in a gas flame for a couple of minutes, rolling frequently with a fork until the skin blisters.

2 Place the chilli in a clean tea towel and rub it to remove the skin.

Using a fork to hold the chilli, cut it open and scrape out the seeds.

Finely chop the flesh.

3 Mix together the tomatoes, both types of chilli, chives, olive oil and sherry vinegar. Season to taste and set aside at room temperature for at least a couple of hours.

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