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STRAWBERRY
SCARLET SALSA
This salsa
makes an unusual accompaniment for barbecued
meat, poultry, seafood, halved avocadoes
or for cheese and greens.
250g strawberries,
hulled
Juice of 1 lime or lemon
2 teaspoons diced seeded hot chili
4 spring onions, trimmed, sliced
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon rock salt
Fine slivers of lime and lemon zest
Cut strawberries
into fine dice or slices, then toss carefully
with the remaining ingredients except
zest. Set aside for 5-10 minutes, then
transfer to a serving bowl and scatter
with lime zest. |
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