Spicy Mint and Cucumber Salsa

Name: Spicy Mint and Cucumber Salsa
Yield: Makes about 250 g (9 oz/1½ cups)
Ingredients: 60 ml (2 fl oz/¼ cup) extra virgin olive oil; sea salt and freshly ground pepper; 4 small red chillies, finely sliced into thin rings; juice of 1 lemon; sea salt and freshly ground pepper; 2 large handfuls mint, finely shredded; 1 vine-ripened tomato, peeled, deseeded and diced (page 66); 2 garlic cloves, finely chopped; 1 red onion, finely sliced; 1 Lebanese (short) cucumber, cut in half, deseeded and cut into thin slices

Preparation info

Makes about
250 g

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

Refreshing and perfect to dollop on any barbecued food, this is one of those salsas that is a mixture of vegetables and herbs held together with a simple dressing. I love to add hot red chillies, but by all means, if you don’t like it hot, leave the chillies out and it will still taste great.

Ingredients

2 large handfuls mint, finely shredded
1 Lebanese (short) cucumber, cut in half, deseeded and cut into thin slices
1

Sauce
Spicy
Gluten-free
Vegan

Method

Combine all the ingredients in a bowl. Mix well and season with sea salt and freshly ground pepper.