salsa caliente


I really don’t know the first thing about Spanish or Mexico or salsa, all I know is I like eating it and here’s a variation of my own invention, hot off the press in that I’ve just come up with it now and haven’t eaten it yet. We’re about to have it with a ground beef curry and rice, hope it works …

about twenty cherry tomatoes, halved
about half a cucumber, thinly sliced diagonally
two satsumas or equivalent, sectioned and squeezed a little
two cloves of garlic, extra thinly sliced like Paulie
quarter of a preserved lemon, also extremely thinly sliced
a small red chilli, de-seeded sliced as thin as you can
2 tbsp olive oil
2 tbsp rice vinegar

combine and leave to infuse for a little while.