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Kiwi, coriander & jalapeño salsa
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Serves: 4 as a dip or a starter
1 tsp coriander seeds, roughly crushed
2 tbsp extra virgin olive oil
½ tsp black mustard seeds
1 pack Waitrose 1 3 Perfectly Ripe Golden Kiwi, peeled and diced
½ small red onion, finely diced
½ tsp nigella seeds
10-20g drained, pickled green jalapeños, roughly chopped
Juice and finely grated zest 1 lime
28g pack coriander, leaves only, roughly chopped
1. Put the coriander seeds in a small saucepan with the oil and mustard seeds. Warm over a low heat for 3-5 minutes, or until the seeds start to pop.
2. Meanwhile, mix the kiwis, onion, nigella seeds and jalapeños together in a bowl. Mix in the oil and seeds, then add the lime zest and juice, coriander and seasoning. Serve with prawns, squid, fish or chicken, or with tortilla chips for scooping.
This recipe was first published in June 2018.