A bit on the side: SALSAS

It’s so easy to spruce up a main meal with a fresh zesty salsa. These salsas pair beautifully with ham, fish or chicken; and all are linked to within recipe posts. If fresh chillis are unavailable, replace 1 small red chilli with ¼ teaspoon dried chilli flakes.

Cherry tomato salsaCherry tomato salsa
1 small red (purple/Spanish) onion, finely diced
1 small red chilli, de-seeded, finely chopped
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
200g (7oz) cherry (or perino) tomatoes, halved
¼ cup chopped coriander (cilantro)
Salt and freshly cracked black pepper to taste

Place red onion and chilli in a small bowl. Pour the lemon juice and oil into a screw-top jar and shake until combined. Add to the red onion mixture. Add tomatoes and coriander just before serving. Toss lightly, and season to taste.

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Mixed capsicum salsaFresh capsicum (bell pepper) and lime salsa
1 small white salad onion, finely sliced
2 small red chillis, de-seeded, finely sliced
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
2 capsicums (bell peppers), 1 green and 1 yellow, de-seeded, finely chopped
¼ cup chopped coriander (cilantro)

Toss the onion and chilli together in a small bowl. Place the lime juice and oil in a screw-top jar and shake until combined. Add to the onion mixture. Add the capsicum and toss lightly. Stir through coriander just before serving.

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Fresh mango and mint salsaMango and mint salsa
1 small red (purple/Spanish) onion, finely diced
1 small red chilli, de-seeded, finely chopped
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
3 mangoes, peeled, chopped
1 tablespoon fresh mint, finely shredded
Sea salt, to taste

Place onion and chilli in a small bowl. Mix lime juice and oil together and drizzle over red onion mixture. To serve, add mangoes, mint leaves and salt and gently stir until combined.
Recipe inspired by Bill Granger.