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
- 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).
- Chop capsicums (peppers) into small dice.
- Chop the fresh mint.
- Mix all together with oil and add a pinch of chilli, salt and pepper to taste.
- Optional extras; add a crushed 1/2 clove of garlic or use garlic infused oil.
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.