Salsa Picante & Salsa Fresca- (for steak) - Tom Aikens

Ingredients

• 18g habanero chili, stemmed and seeds removed
• 150g red Fresno chili, stemmed and seeds removed
• 40g roasted garlic
• 175ml cider vinegar
• 150ml distilled vinegar
• 75ml water
• 15g salt
• 15g sugar
• 100g diced plum tomatoes (skins on, seeds in)
• 100g diced tomatillos or green tomatoes
• 100g finely diced white onion
• 25g lime juice, plus zest
• 12g chili blend (see sub-recipe)
• 14g canned smoked chipotle paste
• 8g salt
• 10g sugar
• Small handful fresh coriander, finely chopped