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.
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
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… 
Corriander? Cilantro? I’m confused, but damn that looks delicious and I need a salsa recipe!
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”.
And zucchini-courgette, sidewalk-pavement, fannypack-bumbag…Cor blimey guv, apples & pears.
I think I love you culinary guys! Keep them recipes coming!
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!