This citrusy salsa is the perfect accompaniment to Argentinian barbecued meats. The lemon and lime combination adds the perfect acidity.
- 4 tomatoes, chopped
- 1 each red and green capsicum, chopped
- 1 red onion, chopped
- 1 lime, juiced
- 2 tsp lemon juice
- 1 tbsp olive oil
- 1 tsp soy sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 5 cups
Place tomatoes, capsicums and onion in a large bowl. Season with salt, add lime and lemon juices, oil and soy sauce, and toss gently to combine. Serve with meats.
Photography by Anson Smart.
As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.