Fresh Tomato Salsa Ingredients:- 250g ripe plum, cherry or 'vine' tomatoes - (diced) 1/2 red onion - (finely sliced or diced) 1/2 tbsp capers - (drained and chopped) 1/2 red chilli - (finely diced) 1 tbsp finely torn basil leaves 2 tsp chopped fresh oregano 2 tsp balsamic vinegar 1 tsp sugar sea salt & freshly ground black pepper Method:- Mix all the ingredients together. Season with salt and pepper to taste Fresh Green Salsa A great twin with the Fresh Tomato Salsa When choosing herbs to go into a green salsa, use parsley as the base, but don't overdo any of the other herbs, especially not tarragon, dill or fennel which all have quite powerful flavours. The exact amount of lime juice and sugar you use will depend on the acidity of the capers, the choice of herbs and what food you will be serving with the salsa. Ingredients:- 3 salted anchovies 1 tbsp drained capers 1 clove garlic 3 tbsp chopped parsley 2 tbsp chopped mixed soft herbs ( I would suggest a mix from chervil, dill, basil, marjoram, fennel and tarragon) 4 tbsp extra virgin olive oil 2 spring onions - (finely sliced) 1/2 cucumber - (deseeded and finely diced) 2 tsp lime juice - (or to taste) 1/2 tsp sugar - (or to taste) sea salt and freshly ground black pepper Method:- Finely chop the anchovies, capers and garlic Mix together and pound in a pestle and mortar. Add to a bowl and mix in the chopped herbs. Pour in the olive oil, mixing as you go. Add the spring onion and cucumber. Add the lime juice and sugar to taste. Season with salt and pepper. Roasted Tomato, Oregano and Red Onion Salsa Ingredients:- 450g ripe plum, cherry, 'vine' or beef tomatoes 1 tbsp light olive oil for roasting the tomatoes sea salt and freshly ground pepper 2 tbsp oregano leaves oregano flowers (if available) 1/2 red onion - (finely sliced or diced) 1/2 tsp sugar 3 tbsp extra virgin olive oil 2 tsp good quality red wine vinegar Method:- Preheat the oven to 180C. Cut tomatoes in half and place on an baking tray, drizzle all over with the light olive oil. Turn them all to cut-side-up, season well with salt and pepper and roast in the oven, until soft and slightly coloured. The timing depends on the size of the tomatoes — about 25 minutes for cherry tomatoes and even up to an hour for large beef tomatoes. Allow to cool. If you've used large tomatoes, chop them coarsely. If you've used cherry tomatoes just leave them as they are. Mix with the other ingredients. Seasoning to taste with salt and pepper
Let me guess.............. The wife goes out to work........... You are bored alone in the house......... and you are doing a lot of comfort eating as a result...........
Oh, you are so close Aromulus Yep, wife goes out to work. I am in the house most of the morning. Why not, I'm retired Never bored though. Not alone, as I take care of my 90 yr old father (might just as well be alone though) Always wanted to be a Chef, my dad would not allow it and pushed me into Engineering. (I have no regrets, my working life was 'charmed' in many ways) Enjoy the salsa's
