Salsa verde makes a great accompaniment to fish or chicken. Absolutely addictive. Just blitz the following ingredients (apart from the grain mustard) in a food processor and season to taste with salt and freshly ground black pepper.
Ingredients
- ½ clove garlic
- 1 tbsp capers
- 2 handfuls flat-leaf parsley
- 1 handful fresh mint
- 1 handful fresh basil
- juice of ½ lemon
- extra-virgin olive oil (enough to give a sauce consistency)
- 2 tsp grain mustard
This makes a great side dish for steak or any Mexican food. Excellent in a posh fajita. I normally leave the garlic out as I find the taste of raw garlic very harsh. If you want garlic, use about half a clove, grated or finely minced. The photo shows the salsa served with chilli con carne and mixed salad leaves.
Ingredients
- handful of cherry tomatoes, enough for 2 people
- 1 small shallot, finely chopped
- bunch or coriander, chopped
- 1 lime
- 1 red chilli, de-seeded and finely chopped
- salt & pepper
Method
- Chop each tomato into 4 pieces, add the coriander, shallot and chilli. Season with salt and freshly ground black pepper.
- Squeeze half of the lime into the salsa, adjust the seasoning and add extra lime if required.
Serves 2.
I haven’t tried this yet, but it’s on the list. Just combine the following ingredients and allow to infuse for 30 mins. I’d like to serve this with fish cakes, thai-stylee.
- 1 large mango, cut into small dice
- 1/2 red onion, finely dice
- 1 red chilli, seeded and finely chopped
- 1 tbsp lime juice
- 1/2 tsp caster sugar
- sea salt and freshly ground black pepper
