Southern Belle Candy-Striped Red Radish and Tomato Medley Mix Salsa
Serves 2
8 small or 4 medium or 2 large organic Radishes, washed and trimmed
4 small Beets, cooked and peeled
8 small or 4 medium Cherry Tomatoes (different colours) Medley Mix, cut lengthways or chopped tomatoes
3-6 fresh leaves of the Oregano, trim the stem off each leaf
2 cloves Garlic, crushed
1 handful Flat-leaf parsley, cut finely
1 handful Coriander, cut finely
½ large Spanish red onion, diced
2 tsp Rice Vinegar
2tsp Olive oil or a neutral oil
A pinch of Cayenne powder or 1-2 fresh chillies, cut finely
1 Lemon or Lime, a wedge per person
To get the candied effect take each washed radish individually and with a vegetable knife or an ordinary vegetable peeler cut from top to bottom in stripes. Then widthways cut into rounds. If the rounds are big cut them again in half. Combine the rest of the ingredients and chill for 30 mins to 2 hours.
Extra Note: If you like your salsa spicy add a cajun-creole seasoning mix to your salsa. Make this ahead of time. A part is a pinch. This may include any 3 dried peppers including Cayenne (1 part), Red Pepper (1 part) and Ancho Pepper (1part), dried Oregano (1 part), dried Rosemary (1 part), smoked Paprika (1 part), Garlic Powder (half a teaspoon), ground Cumin (1 part) and a pinch of salt. The Garlic powder should be less than the rest. Store in an air-tight container. Serve the salsa with blue corn chips or lime and chilli corn chips.
Southern Belle Candy-Striped Red Radish and Tomato Medley Mix Salsa
by Alberta Louise
on Thursday
Southern Belle Candy-Striped Red Radish and Tomato Medley Mix Salsa
Serves 2
8 small or 4 medium or 2 large organic Radishes, washed and trimmed
4 small Beets, cooked and peeled
8 small or 4 medium Cherry Tomatoes (different colours) Medley Mix, cut lengthways or chopped tomatoes
3-6 fresh leaves of the Oregano, trim the stem off each leaf
2 cloves Garlic, crushed
1 handful Flat-leaf parsley, cut finely
1 handful Coriander, cut finely
½ large Spanish red onion, diced
2 tsp Rice Vinegar
2tsp Olive oil or a neutral oil
A pinch of Cayenne powder or 1-2 fresh chillies, cut finely
1 Lemon or Lime, a wedge per person
To get the candied effect take each washed radish individually and with a vegetable knife or an ordinary vegetable peeler cut from top to bottom in stripes. Then widthways cut into rounds. If the rounds are big cut them again in half. Combine the rest of the ingredients and chill for 30 mins to 2 hours.
Extra Note: If you like your salsa spicy add a cajun-creole seasoning mix to your salsa. Make this ahead of time. A part is a pinch. This may include any 3 dried peppers including Cayenne (1 part), Red Pepper (1 part) and Ancho Pepper (1part), dried Oregano (1 part), dried Rosemary (1 part), smoked Paprika (1 part), Garlic Powder (half a teaspoon), ground Cumin (1 part) and a pinch of salt. The Garlic powder should be less than the rest. Store in an air-tight container. Serve the salsa with blue corn chips or lime and chilli corn chips.