Summer Salsa

As part of last weeks MCC, apart from the Piri Piri Prawns we also did Tuna teaks with salsa. How to cook the Tuna I’ll save for a general fish steak tip as opposed to a full-on recipe. The salsa was rocking and is fully worthy of its own entry, so here it is.

Salsa-final

So our ingrediants are:

  • 1/2 a big red pepper – finely chopped
  • 4 tomatoes – concasse and almost finely chopped
  • 1/2 a big red onion
  • 1/3 large bunch of coriander – finely chopped
  • 1/2 green chilli
  • 3 cloves of garlic – finely chopped
  • Salt & pepper
  • 1 Lime
  • Olive oil
salsa-chopped_ingrediants
    Put all of the ingrediants into a large bowl, fully crush half of the lime into the bowl, mix it up.

    Salsa-mix

    Add a grind or two of pepper and a punch of salt. Then pour about 10 seconds of olive oil from a “slow pour” bottle over the mix.

    Add more salt, pepper and lime juice to taste. Stick in the fridge for a bit to let the flavours infuse into the oil and Bob’s your aunties brothers sister (or summat)…
    Serve up with some nice fresh fish and your missus will think you’re a genius… 😉

5 Replies to “Summer Salsa”

  1. The brits call what we call “cilantro,” “corriander”. What we call corriander is actually the dried seed of the “cliantro” plant. I think that we North Americans adopted the spanish name for the plant rather than the European. It confused the shit out of me for a while too. Also “eggplant” and “aubergine”.

  2. Not to mention that ‘to shag’ is ‘to dance’ here in the southern US, and it means something *ahem* different in the UK. 😉 Had to warn a friend about that when he came here from Sheffield to visit. Didn’t want him seeing a poster for ‘shagging lessons’ and losing his mind. 😉

    As for the salsa: Oh, that looks so incredibly tasty. The mens’ cookery club rocks!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.