By definition, Salsa is a type of Latin American dance music incorporating elements of jazz and rock, which is exactly what salsa, in the culinary sense does to food. A good salsa brings opposing elements (flavours) to a dish in order to enhance existing flavours or add brightness. Think of chilli flakes as your salsa’s element of rock whilst tangy capers bring in the jazz.
This salsa works wonderfully as a BBQ side, adding brightness and zing. It’s freshness works really well with Mediterranean and Middle Eastern flavours alike. I served it here BBQ’d octopus and squid; the fennel in particular pairs perfectly with seafood.
Salsa
Course: Dinner, LunchDifficulty: Easy4
servings10
minutesA fresh, vibrant salsa that works wonderfully with fish.
Ingredients
1 red onion, diced finely
1 lemon – juice of
1/4 cucumber, deseeded & diced
1 tsp capers, crushed
2 tbsp caper juice from jar
1/2 clove garlic, finely chopped
1/2 bunch mint, chopped
1/2 bunch basil, Chopped
2 large ripe tomatoes, chopped
Handful pistachios, chopped
1 tsp fennel seeds, lightly toasted and crushed
pinch chilli flakes
sea salt, to season
Directions
- Throw all the well chopped ingredients together with a really generous lug of extra virgin olive oil. Put in a wide bowl, ready for your seafood to be tossed into.
Find out to prepare and cook octopus and squid in my BBQ recipe, here.
