SERVE UP SOME SALSA THIS SUM­MER

Life & Style Weekend - - FOOD & WINE - WEEKEND COOK WORDS: MAG­GIE COOPER mag­gies.col­umn@big­pond.com

Wel­come to sum­mer, with its al fresco din­ing, bar­be­cues, sal­ads and glo­ri­ous trop­i­cal fruits. I’ve been serv­ing this salsa, fea­tur­ing pa­paya, pineap­ple, green onion and co­rian­der for years. It’s a ter­rific combo to serve with bar­be­cued, grilled or pan-fried fish, prawns, chicken or pork.

TROP­I­CAL SALSA Serves 6 IN­GRE­DI­ENTS

1⁄2 pa­paya, peeled and diced or sub­sti­tute 1 large ripe mango 1⁄2 small ripe pineap­ple, peeled, cored and diced, or 1 le­banese cu­cum­ber, peeled and diced 1⁄2 bunch green onions, finely sliced, or 1⁄2 red cap­sicum, seeds re­moved, diced Leaves of 1 bunch fresh co­rian­der or mint, chopped; juice of 2 fresh limes 1 small red chilli, seeded, chopped finely (op­tional)

METHOD

Com­bine all in­gre­di­ents in a glass or ce­ramic bowl at least two hours be­fore serv­ing to al­low the flavours to blend. Cover and re­frig­er­ate. Use as an ac­com­pa­ni­ment to bar­be­cued or pan-fried fish, prawns, chicken or pork, or serve as a dip with corn chips.

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