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Saturday, 4 April 2015

An Autumn Salsa



At the beginning of autumn when the feijoa season is in full swing I like to add them to salsas like this one,

It's a colourful mix of chopped feijoas, tender cactus nopalitos from La Costena, red pepper, cucumber , mango, mint and coriander.
I also added a minced chillie for some heat, a tablespoon of fruity olive oil  , and a sprinkling of Tio Pablo's citrus chilli salt.

So healthy and so good to have for a quick lunch.

But do remember to rinse the slime from the tender cactus Nopalitos before using!





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