It is my absolutely favorite salsa of all times and it took quite some experimenting to get it right. It goes well with chicken, fish or steak, it is a perfect side for BBQ and is also good just as a salad. Seriously, you can tell I really like it. I hope you do to :-)
For the chicken I used the roasted garlic-miso butter from Use Real Butter. It is absolutely fabulous. I made the chicken legs as described in the recipe before and they are a good treat. This time I just used it to flavour my chicken breast. I rubbed the breast with the butter and then baked it in the oven until golden brown for about 25 mins at 175 °C. I also scored the breast to allow better cooking. And make sure you really take the time to roast the garlic. It is such a good companion to the miso!
But this is all about THE salsa, so here is the list of ingredients:
- 1 ripe avocado (I use hass in a medium size)
- 1/2 mango
- 15-20 cherry tomoatoes
- 2 spring onions
- 1/2 deseeded red chili to your own taste
- half a bunch of coriander leaves
- juice of half a lemon and half a lime
- good swig of fruity olive oil
- 1 tsp honey
- salt, pepper
And how to do the assembly:
- cut the avocado, the mango, and the tomatoes into small dice (you really want small here)
- finely slice the onions
- chop up the chili
- in a bowl mix all the above, then add lemon+lime juice, olive oil and honey, toss carefully
- roughly chop the coriander and add to the bowl
- season with salt and pepper to taste
- and now, this is important, let marinate in the fridge for at least 1/2 hour, otherwise the flavours won't develop
- before serving let come to room temperature
- keeps well in the fridge for 2-3 days
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