Green Tomato Salsa

This is a great alternative to the traditional Kiwi relish or chutney. It goes really well with a fish steak that is seared in a pan, then finished off in the oven for 10 minutes. I think it will go well with all kinds of fish, but also try it on pork chops or poached chicken. The balsamic vinegar and the addition of a few sun-dried tomatoes really sweeten up what otherwise would be quite a tart salsa.

INGREDIENTS

3 large green tomatoes, diced 1 white onion, diced 1 clove garlic, crushed ½ red capsicum, diced 2 tbsp olive oil 2 tbsp sun-dried tomatoes, diced 1 tbsp balsamic vinegar 3 tbsp chopped coriander

METHOD

Heat the oil in a frying pan. Add the onion and sweat gently. When soft add the garlic and capsicums. Stir for a minute, then add the green tomatoes. Cook on a low heat until soft. Add the balsamic vinegar and stir in. Add the sun-dried tomatoes and continue cooking for about 5 minutes until well combined. Take it off the heat and allow to cool slightly before stirring through the coriander.

Keep refrigerated.

DON'T USE THEM AS A REPLACEMENT FOR RIPE RED TOMATOES