Use-it-up green chilli and herb salsa
This salsa is wonderful for using up those odd ends of herb bunches you might have lying around in your fridge. There are so many ways to enjoy this sauce – tossed through pasta or a potato salad, drizzled over a toastie, paired with barbecued or cold-cut meats, seafood or chicken, spooned over roasted vegetables, or as a simple dressing for a salad of crisp green leaves and sliced stone fruit or melons.
Ingredients (7)
- 100g long green chillies, stems removed, cut into thirds
- 1 tsp caster sugar
- 1 cup picked herb leaves (we used mint, coriander, flat-leaf parsley and basil)
- 1/4 cup (60ml) grapeseed oil (or vegetable oil), plus extra to store (see notes)
- 2 long green shallots, thinly sliced into rounds
- Finely grated zest and juice of 2 large limes
- Steamed rice, fried egg and fried shallots, to serve (optional)
Method
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1.Place chillies in a small food processor with 1 tsp fine salt and the sugar. Whiz until finely chopped. Add herbs and whiz until finely chopped, then add oil and whiz until well combined and finely chopped, but not completely smooth (you want some texture to remain).
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2.Transfer to a small bowl and add shallot, zest and juice, stirring to combine. Cover and set aside at room temperature for 30 minutes for the flavours to infuse and develop together before serving.
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3.Serve with steamed rice, fried egg and fried shallots, or store (see recipe notes).
Recipe Notes
Chilli salsa can be stored in an airtight container in the fridge for up to 1 week – just drizzle over a thin layer of extra oil to seal. The colour will change slightly the longer it's stored. Bring back to room temperature before serving.
We made this vibrant sauce in the Kenwood MultiPro One Touch Food Processor. Available at harveynorman.com.au
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