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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Salsa adds so much to any barbecue or Summer eating. We had a rare warm Spring day today so after champagne with the neighbours we did this, with hotdogs (see my onions recipe too!). The parsley adds something extra - don't know why, it's just great. Read more . It's really important to roast the garlic before too. To do this just take the top off a bulb, drizzle with olive oil, wrap in foil and roast in a hot oven for 25 minutes. Ingredients:
8 vine-ripened tomatoes, seeded & diced |
1 red onion, diced finely |
1 small red pepper, diced |
1 small green pepper, diced |
1 or 3 jalapeno pepper, diced finely (deseed if you don't like heat) |
2 cloves roasted garlic, finely chopped (see description) |
juice of 1 lime |
1 t olive oil |
4 t finely chopped fresh cilantro |
2 t finely chopped italian (flat leaf) parsley |
1/2 tsp ground seasalt |
(more than a) few turns on the grinder for freshly ground black pepper |
Directions:
1. Combine all ingredients in a bowl.
2. Serve. Don't chill this too long as the tomatoes lose their flavour.
3. You can be really posh and peel the tomatoes but I like them as they are.
4. You could replace the red onion with green onion/scallion if you want, but I like the mellow sweet flavour of the red in a salad.
5. Roast garlic: chop the top off a bulb, drizzle with olive oil, wrap in tinfoil and roast for 25 minutes in a hot oven. This sweetens the flavour and stops it stinking in a fresh salad!
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