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Berry Salsa

ingredients

makes 3 cups
1 fresh jalapeno pepper
1/2 red onion, chopped
2 spring onions, chopped
1 tomato, finely diced
1 small yellow pepper, seeded and chopped
60 ml (4 tbsp) chopped fresh coriander
1.5 ml (1/4 tsp) salt
15 ml (1 tbsp) raspberry vinegar
15 ml (1 tbsp) fresh orange juice
5 ml (1 tsp) honey
15 ml (1 tbsp) olive oil
150 g (5 oz) l cup strawberries, hulled
115 g (4 oz) l cup blueberries or blackberries
175 g (6 oz) 1 cup raspberries

method

1. Wearing rubber gloves, finely mince the jalapeno pepper. Discard the seeds and membrane if a less hot flavour is desired. Place the pepper in a bowl.

2. Add the red onion, spring onions, tomato, pepper and coriander, and stir to blend.

3. In a small mixing bowl, whisk together the salt, raspberry vinegar, orange juice, honey and olive oil. Pour this over the jalapeno mixture and stir well to combine.

4. Coarsely chop the strawberries. Add them to the jalapeno mixture with the blueberries or blackberries and the raspberries. Stir to blend together. Leave to stand at room temperature for about 3 hours.

5. Serve the salsa at room temperature, with grilled/broiled fish or poultry.

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