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Ripe Fruit Salsa
This salsa recipe works well with pork, grilled chicken breasts or lamb chops. The salsa also makes a great dip or relish for serving with cooked meats and cheeses.
Ingredients show imperial units
- 600g ripe fruit, peeled and roughly chopped
- 4 spring onions
- 225g over-ripe tomatoes, core removed and finely chopped
- 3 tablespoons olive oil
Olive oil
Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
- 1 tablespoon chutney
- 2-3 tablespoons coriander , roughly chopped
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Instructions
- Mix the finely chopped fruit with the spring onions, tomatoes, olive oil, chutney and chopped coriander.
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