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

Women's Health (South Africa) - - FOOD HUB -

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.

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