Green Tomato Salsa

NZ Lifestyle Block - - Feature -

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

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