We use this for the carrot, almond and feta terrine. Because the vegetables are left raw, rather than the method used in the fennel-chilli salsa, I chop them much smaller, using a food processor to get what could be called finely chopped or a coarse puree texture.
COARSELY CHOP THE PEPPERS, onion and garlic, put them in a food processor and reduce them to a coarse puree. Transfer this to a bowl and stir in the lime juice, seasoning, some chopped fresh coriander and the tomatoes, finely diced. Finally, stir in enough olive oil to make the salsa slightly wet.
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