Coriander Salsa
Use this bright and zesty salsa to give an instant flavour boost to fish and seafood or add a refreshing contrast to hearty stews.
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.