A fresh zingy salsa that will bring anything to life, we’ve had it on chicken, fish, potato’s, and most recently as a topping on bruschetta.
The other weekend we had some friends around and decided to put on a bit of a dinner for them. We didn’t want anything too heavy so decided to do some bruschetta for starters. We made two types, the first was sun dried tomato, basil, mozzarella and some prosciutto. A classic I’m sure you’ll agree, you can’t go wrong with any combination of those ingredients. The other was just topped with this and it went down a storm. We sliced some ciabatta into 1cm slices and drizzled on some oil and a little pinch of salt and put them in the oven so they were nice and crispy. Everything was put out for people to help themselves and they did, there was nothing left.
When ever I make it I use different quantities of the ingredients. So in this one I used 6 tomatoes, 3 shallots, 1 chilli (de-seeded) a bunch of coriander, a bunch of mint, zest of one lime, juice of half a lime, zest of half a lemon, salt, pepper, and a glug of extra virgin olive oil. A glug for me is anything between a tablespoon and a bottle. Use what you feel is right for your taste.
I was disappointed that I never got any pictures of it on the ciabatta or any of the other food we cooked for that matter. I’m trying to grow my blog and want to get pictures and posts of everything I do in the kitchen. Then later I realised that the reason I enjoy doing my blog is because I love the food, and the reason I love the food is because of how my friends and family react to it when I do something good. So this one was for them, it was a good reminder that you need to enjoy these moments.
“The most important things are actually the easiest to obtain: great friends, good food and a decent bottle of wine” ~ Blake Mycoskie