Ají con Zanahoria
A fresh chilli salsa with finely diced carrot. The heat of these salsas ranges from mild to mouth-stripping. This combination of tangy pickled onions, fresh, crunchy carrots and bold heat make this an excellent accompaniment to grilled meats and, if you p
1 mediumsized red onion 1 mediumsized carrot 4 red chillies (include the seeds only if you like a very strong salsa) Handful of fresh coriander (optional) 4 mediumsized spring onions, with green ends, chopped 20ml redwine vinegar 40ml lime or lemon juice 3 tbsp goodquality extravirgin olive oil ¾ tbsp dried origanum 1 ½ tbsp black mustard seeds Salt and freshly ground black pepper, to taste 1/ Finely dice the red onion, carrot and chillies into small cubes. 2/ Roughly chop the coriander, if using. 3/ Mix everything together, adding a generous amount of salt and pepper to taste. 4/ Rest for one hour and then serve in a small bowl alongside grilled meats. Store in the fridge in a sealed jar for up to five days.