So this isn’t my usual photography setting, I literally snapped this picture in the middle of making dinner last night. I had such a massive response to it though that I thought I should just get the recipe up for once rather than waiting to get the ingredients in and make it all over again just so I could photograph it.
This Raw Lemon, Garlic, and Black Olive Salsa is a bit of a twist on your usual salsa, it’s not very Mexican, in fact it’s a bit more Mediterranean in feel. A truly great addition to any meal, serve it with a fajita style dinner, maybe with some paprika grilled king prawns, it is also just yummy enough to eat just on its own!
The way the sun has been destroying us all this week I think we all deserve a little cheeky salsa refreshment! If you don’t like spicy salsa though just omit the red chilli, if it’s not hot enough then turn up the heat and throw another one in!
Serves: 4-6 people
Preparation Time: 5-10 minutes
3 large tomatoes (2 finely diced, 1 roughly diced)
1 small white onion (finely diced)
Small bunch of fresh coriander (finely chopped)
1 red chilli (finely chopped)
Juice of 1 lemon
1 small clove garlic (crushed into a paste)
100g pitted Hojiblanca black olives (finely sliced)
Generous glug of extra virgin olive, macadamia, or avocado oil
Sprinkle of Himalyan pink salt
- Combine your tomatoes, onion, coriander, and red chilli into a bowl. Stir in your lemon juice and garlic paste.
- Add your black olives, oil of your choice, and just a little sprinkle of Himlayan pink salt et voila! You have made the worlds easiest salsa! This is best served fresh and chilled! Store in an airtight container in the fridge and consume within 3 days.