Salsa~salad or side

I am in love with mint and it is taking over my garden, so a great ingredient to use lots of. I can’t get over how much freshness and zing it adds to foods and drinks. It seems many recipes have forgotten about the herbs, but they transform a dish. So when I tried this salsa for the first time I was blown away by what the mint did for it. You’ve got to try it!

The Salsa will keep in the fridge for a few days and can be used as a salad or side as you like. I am happy to serve it as a side with prawns or meats grilled or cooked on the barbecue. Or how about  you add in some avocado – now you’re talking my language! What a perfect meal.

Ingredients for salsa

• 2 corn cobs blanched and cut off the cob or 1 cup of frozen corn kernals
• 2 capsicums (peppers) red or green or mixed chopped into small dice
• 2 tablespoons of fresh chopped mint
• 1- 2 TBS olive oil
• Pinch of chilli  or more to taste
• Salt and Black pepper

Method

1. If using fresh corn, blanch it in boiling water for a few minutes. Then refresh in cold water and cut the kernals off the cob. Or defrost frozen kernals (no need to cook them).
2. Chop capsicums (peppers) into small dice.
3. Chop the fresh mint.
4. Mix all together with oil and add a pinch of chilli, salt and pepper to taste.
5. Optional extras; add a crushed 1/2 clove of garlic or use garlic infused oil.

Serving ideas

Serve as a side of any barbecued meats or grilled fish.

For a lunch I love to add avocado and grilled or pan fried prawns. Chicken marinaded in Cajun spices and then cooked is also lovely with this salsa.