NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

This fresh and juicy salsa is a per­fect side dish for the sa­tay pork (left), although it would make a wel­come ad­di­tion to any bar­be­cue menu.

1 mango, peeled and chopped into

small cubes

250g fresh pineap­ple, peeled and

cut into chunks

1 small red onion, finely sliced

½ red chilli, finely sliced

1 tea­spoon finely grated lime zest

2 ta­ble­spoons each lime juice and sweet

chilli sauce

1 ta­ble­spoon fish sauce

2 ta­ble­spoons roughly chopped

co­rian­der leaves

Com­bine all in­gre­di­ents in a bowl. Sea­son with a lit­tle flaky sea salt and add ex­tra lime juice or a lit­tle honey as a sweet­ener if you think it nec­es­sary. Cover and re­frig­er­ate un­til ready to serve. Salsa is best eaten on the day it is made. Serves 4-6

Cook’s note: We used black salt flakes, avail­able from some spe­cialty food stores.

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