Green chilli and lime salsa

Green chilli and lime salsa

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

A hot, lime-flavoured salsa to go with barbecued meat, chicken or fish, or with any number of Mexican dishes.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Deseed and chop 2 fresh green chillies, ideally jalapeño or serrano. Place the pieces in a mortar or a small blender, along with 3 thinly sliced spring onions and 2 large handfuls of chopped fresh coriander leaves.
  2. Pound thoroughly by hand or pulse until fairly smooth. Add 1-2 tablespoons of vegetable oil, season with the juice of 1 lime and a little sea salt. Transfer to a small bowl and serve.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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