the relatively simple salsa that I made up to go with the spiced BBQed pork was as follows.
flesh from 1/3 coconut, shredded in food processor, toasted in oven at 180 degrees, finished toasting in dry frypan
1/3 cup pine nuts, toasted, roughly chopped (leave the bits chunky, not fine)
1/2 fresh pineapple, chopped and sauted briefly on high heat, cooled
1/2 red capsicum and 1/2 green capsicum, chopped into chunky pieces
1/2 long red chilli (medium heat), chopped finely
juice of 1 lime (or 1/2 if larger lime)
handful of chopped coriander
pinch of sea salt
mix together. it worked great and would be even better in summer!
What is it with all the fruit? I'm sure the pork just wanted to be cooked in a nice, savoury way, not cross-dressed as a dessert. :-)
Posted by: Stephen | July 21, 2011 at 06:28 PM
so much fruit, so little time... born in Queensland. what can I say?
Posted by: craigmitchell | July 21, 2011 at 07:04 PM
And you have a hat like Carmen Miranda? :-)
Anyway, back to the leeks and potatoes. No fruit going into this soup.
Posted by: Stephen | July 21, 2011 at 07:32 PM