GOLDEN KIWI, MINT & VANILLA SALSA
MAKES 600G / PREPARATION 15 MINUTES PLUS 15 MINUTES RESTING TIME
6 golden kiwifruit
2 green kiwifruit
1 medium red onion, finely diced 1 medium avocado, flesh cut
in a 1cm dice
10 mint leaves
2 teaspoons Heilala vanilla paste ½ tablespoon lime juice ½ teaspoon flaky salt
Scoop out the flesh of the kiwifruit over a medium-sized bowl catching any juices in the bowl. Cut the flesh into an approximate 1cm dice and add to the bowl with juices. Add the onion and avocado to the bowl. Place mint leaves into the palm of your hand and give a few gentle slaps to release flavour. Finely slice mint and add to the bowl. Add the vanilla paste, lime juice and salt. Carefully stir to bring them together, but aim to avoid crushing the fruit and avocado. Allow salsa to stand for 15 minutes for flavours to merge before using. Serve with buttermilk fried pork in a Kaiser roll, or any grilled or fried fish.
GIVE THESE A GO… Charred spring onion, anchovy & caper salsa
Coarsely chop 150g spring onions into 3cm pieces. Heat a heavybased pan, add spring onion and dry cook for approximately 4 minutes until showing small black flecks on the edges. Remove from heat and place into a mortar and pestle. Add a small garlic clove, 4 brown anchovy fillets and 3 tablespoons drained capers. Grind until beginning to form a coarse paste. Add ½ tablespoon white vinegar and 2 tablespoons olive oil. Continue to grind with a pestle until a thick semismooth paste is formed. Thin the salsa to desired texture with additional olive oil. Season with fresh black pepper to taste. Ideal with oily fish such as salmon.
Cucumber, zucchini & yoghurt salsa
Cut a Lebanese cucumber in half lengthways and remove seeds. Slice into ¼cm slices and put into a bowl. Cut 2 zucchini in half lengthways, slice into ¼cm slices and add to cucumber. Season with a generous two pinches of salt and toss through. Leave to stand for 10 minutes to draw out excess water and then drain that away. Add 5 tablespoons natural yoghurt and the zest of 1 lemon. Finely slice 2 tablespoons fresh dill and fold through the salsa. Season with salt and pepper to taste. Serve with crisp grilled chicken.
Orange, pimento & pomegranate salsa
Peel 2 navel oranges, dice into 2cm pieces and put into a bowl. Cut one pimento pepper in half, remove seeds and white membrane, dice into ½cm dice and add to oranges. Finely dice one small red onion and fold through oranges and pimento. Add 1 tablespoon apple cider vinegar and 2 tablespoons pomegranate molasses. Add 1 teaspoon each minced ginger and chilli flakes. Fold together and allow to stand for 15 minutes before use. Ideal with barbecued and smoked meats or alongside vegetables.
Grapefruit, avocado & coconut salsa
Drain a 400g tin of coconut meat in spring water (I use Chef's Choice brand), thinly slice and place into a bowl. Peel 3 medium grapefruit, cut into 1cm dice and add to coconut. Dice the flesh of a medium avocado and add to bowl. Add 2 teaspoons caster sugar and gently fold together until sugar dissolves. Finely slice ¼ cup fresh coriander and fold through. Serve immediately. Ideal with white fish with a lower fat-content.
Salsa is a pleasing hybrid of a sauce and a condiment. Its age is unknown, but its popularity is certain. Traditional salsa is made using fresh, vibrant fruits and vegetables that can give a good balance of acidity and sweetness and be spiked with spicy chillies or piquant raw onions. As a general rule, raw salsa tends to be better if made the day it is to be used.