Everything goes salsa

Tamara West

This salsa thrives on lots of fresh coriander. It’s a great way to make use of the stalks and roots, which are full of flavour and sometimes overlooked. I called it ‘everything goes’ because you can mix and match ingredients, throwing in whatever you have in the fridge. I really like the intense zing of lime zest so I just use a whole lime, and a golden kiwifruit for extra sweetness. This makes quite a bit, but you can happily keep leftovers in the fridge for a few days.

Ingredients

1	Red onion
2 cups	Fresh coriander, stalk and root only
5 cloves	Garlic
1	Lime, finely chopped
2	Chillies, or to taste
3 tsp	Freshly ground black pepper
3 tsp	Salt
1	Red capsicum, chopped
3 Tbsp	Olive oil
1	Golden kiwifruit, skin on
3 medium	Tomatoes, chopped (Main)

Directions

1. Place the red onion, coriander, garlic, lime and chillies into a food processor and run until finely chopped.
2. Add the remaining ingredients and pulse to chop while still retaining a bit of texture.

Make a change

• Frozen corn or fresh pear for sweetness
• Lemon instead of lime for acidity
• Good-quality canned tomatoes instead of fresh
• Silverbeet stalks or celery instead of capsicum for freshness
• Spring onions instead of red onion
• Dried chilli instead of fresh