My Go On Anything Salsa

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

Pan Fried Sea Bream With Brazilian Salsa and Cassava Chips

This is not my recipe. This recipe came with our Hello Fresh box. www.hellofresh.co.uk
Follow the link to the recipe on their website here.

Once again I have been pleasantly surprised by fish. The salsa was fresh and with the amount of chilli I put in a real slap in the face. At the time of cooking I didn’t see what the onion and pepper mix was going to add but while eating it you realise it gives a subtle sweetness to everything. The Cassava, this is something I had never seen or heard of before. It is like eating a tough potato, in a good way. There wasn’t a lot of flavour in them on their own but they did carry all the other flavours incredibly well. It was definitely a better dish for them.