Post by smokey on Jan 1, 2014 13:53:57 GMT 10
This salsa comes from the Mayans, Pronounced "Check"
A very ancient salsa that is still good today.
This is a must try and is great on fish or any white meat
For six to eight people:
Ingredients
1 Grapefruit
1 Lemon
1 Lime
1 Orange
1/2 cup coriander (Cilantro)
1 good pinch salt
1 fine chopped chili to your taste (I used half a habereno,,, Quite hot but not lingering heat like birds eye, Use mild chilies if you cant stand the heat. The salsa does not work with out some chili)
Method:
Dice the citrus into 1cm cube pieces.
Keep pouring the juices from the cutting board into the mixing bowl as you go.
Add chopped coriander and chilly and salt, Mix and your done.
To take some bite out you can add a teaspoon of mirin or cider vinegar.
Will keep a week refigerated
Grill fish , place fish with plain salad and spoon over your Xec salsa.
Grilled Kingfish with Xec Salsa, Fried haloumi, Butter steamed Choko and Hawian yam mash.
A very ancient salsa that is still good today.
This is a must try and is great on fish or any white meat
For six to eight people:
Ingredients
1 Grapefruit
1 Lemon
1 Lime
1 Orange
1/2 cup coriander (Cilantro)
1 good pinch salt
1 fine chopped chili to your taste (I used half a habereno,,, Quite hot but not lingering heat like birds eye, Use mild chilies if you cant stand the heat. The salsa does not work with out some chili)
Method:
Dice the citrus into 1cm cube pieces.
Keep pouring the juices from the cutting board into the mixing bowl as you go.
Add chopped coriander and chilly and salt, Mix and your done.
To take some bite out you can add a teaspoon of mirin or cider vinegar.
Will keep a week refigerated
Grill fish , place fish with plain salad and spoon over your Xec salsa.
Grilled Kingfish with Xec Salsa, Fried haloumi, Butter steamed Choko and Hawian yam mash.
