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4
Easy
By Richard Whittington and Martin Webb
Published 1995
Salsas are among Mexico’s nicest culinary exports and almost always include ripe tomatoes and onion in the mix, but the important thing is to make them fresh. Tc allow all the flavours to amalgamate you should always leave them to stand for an hour before serving. However, as all the ingredients are raw, that freshness and-clean taste deteriorate with oxidization, so they should really be eaten the same day.
Swordfish are increasingly available from our better fishmongers and some s