CORIANDER SALSA
8 oz. canned plum tomatoes in juice
1/2 to 1 green chili, halved, seeded and finely chopped
1/2 onion, finely chopped
1 small tomato, finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh flat-leaf parsley
Sea salt (to taste)
Put the tomatoes into a food processor and whiz to a puree.
Transfer to a bowl and stir in the remaining ingredients with sea salt to taste. Refrigerate 2 to 3 hours or overnight before serving.
Source: Vegetarian Barbecues and Grills by Rose Elliot
8 oz. canned plum tomatoes in juice
1/2 to 1 green chili, halved, seeded and finely chopped
1/2 onion, finely chopped
1 small tomato, finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh flat-leaf parsley
Sea salt (to taste)
Put the tomatoes into a food processor and whiz to a puree.
Transfer to a bowl and stir in the remaining ingredients with sea salt to taste. Refrigerate 2 to 3 hours or overnight before serving.
Source: Vegetarian Barbecues and Grills by Rose Elliot
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