This coriander salsa consisting of fresh cilantro, ground spice and selected aromatics is bursting with bright, bold flavours. It will give an instant makeover to your fish and seafood plates and add a nice contrast to meat stews, especially lamb. You can also use it as a burrito topping or a dip for your nachos. Lots of options to get creative!
The Flavour Affair:
Coriander + Ginger + Lime + Red Onion + Chili + Soy Sauce + Avocado
Smooth, silky and with a kick, this zesty dressing elevates both the look and the taste of your dish.
Coriander: creates a fresh and peppery base for the dressing. Use a few stalks to intensify the flavour.
Ginger: adds complexity with its sharp, spicy taste and a distinctive citrusy-woody aroma. You want to use ginger juice in this salsa to avoid its chewy threads.
Lime: acts as a souring agent, brightens the flavours and adds vibrancy.
Red onion: brings in sweet and pungent notes.
Chili: use mild or spicy depending on your preference and tolerance for heat.
Soy sauce: adds saltiness and a hint of umami. Use light soy sauce for a milder flavour.
Avocado: is used to create a more smooth, silky texture.
How to make coriander salsa:
This coriander salsa is a fun dish to whip up and one where you involve your nose and eyes into the cooking process. There is a lot of tasting and adjusting, too – you want to get the flavour that has just the right amount of heat, saltiness and acidity for your taste buds. The main combination is coriander and ginger, the rest of the ingredients are supportive and you can vary the quantities as you see fit. Start by blending coriander leaves with ginger juice then add lime, red onion, half the chili and a splash of soy sauce. Evaluate the consistency and see if there are any overwhelming aromas. Add a little avocado to improve the texture, but be careful as too much will create a heavier, nutty taste. Taste and adjust various elements until you reach absolute perfection.
Use as a dressing for a green salad, a contrasting topping for a hearty stew or pour over grilled or baked fish like in my Red Snapper with Coriander Salsa recipe.
Coriander Salsa
Equipment
- 1 blender
- 1 airtight container to store
- fine mesh
Ingredients
- 4 cups fresh coriander leaves plus a few stalks
- 3 cm piece of fresh ginger
- 2 limes juice of
- 1/4 green chili
- 1/4 red onion
- 1 tbsp light soy sauce
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 small avocado
- 1 tbsp rice vinegar optional
Instructions
- Peel the ginger and grate it on a fine grater into a fine mesh.
- Transfer coriander leaves and stalk to the blender. Squeeze the mesh with grated ginger over the blender. Add the lime juice and blitz until smooth.
- Add the green chili, red onion and soy sauce and blitz again.
- Pour oil little by little, blitzing until fully incorporated.
- Check for consistency and add avocado to make it smoother if desired.
- Taste the salsa and adjust for salt. To add more acidity without increasing the sourness, add 1 tbsp rice vinegar.
Notes
- Store the salsa in an airtight container in the fridge for up to a week.
