Thursday, 10 July 2014

Hot fruity salsa

I saw this recipe in one of our BBQ books to be served with prawns but didn't have all the ingredients so I improvised (with peach, apricot and pink grapefruit, parsley instead of coriander, 1 green chili instead of 2 red chilis)

2 apricots
1 peach
1 pink grapefruit, juice and flesh of
1 lime, juice of
pepper
salt
fresh parsley
fresh mint
1 clove of garlic
1 green chili, with seeds
1 red chili, with seeds

Blend all the ingredients. It's hot hot hot. I couldn't eat it. Next time I'm going to deseed the chillis. Serve with prawns, other fish, white meat or veggie kebabs/barbecued veggies.)

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