With summer comes the start of the barbecue season, although to be honest, I send my husband out to grill my steak regardless of weather... I keep telling myself (and him) that he's a man, you know? He can take it! I love my barbecues - but I am always looking for new ways to spice them up a bit... not coming from a culture where BBQs are very popular, it's not like I can give you my family's trusted recipes or fall back on something my gran scribbled onto greaseproof paper or a papyrus roll or anything. There's one, maybe two things we Austrians typically grill and one of them is sausages - which are then consumed, invariably, with ketchup and mustard. Mayo? Salsa? Guaca? Never even heard of it! You'll get garlic butter with your pork chops if you're lucky!
So I either have to consult cookbooks and foodblogs or get creative. This is an expression of the latter, I believe, made a while ago when the first rays of sun decided to grace us with their presence, just enough to take off our woolly hats and mittens. Perfect with pork and chicken alike, it's a refreshing salsa with a bit of a kick, both from the lime and chilli... you can add a diced avocado as well, if you feel like it, in any case, consuming in pairs is advised as it'll be difficult to find a snogging-partner after that much onion - don't say I didn't warn you!
Andrew of SpittoonExtra ist hosting the June edition of "Waiter, there's something in my..." and the theme is TAPAS. I know this comes a bit late, but I've got a life, you know, and it hasn't been easy recently... Go on, get your thinking cap on or trawl your archives, I am sure you'll find something that qualifies! I shall be posting my own creation/s very soon!
Mango, chilli and coriander salsa
1 large mango (perfectly ripe)
1 medium red onion
1 red chilli (deseeded, if you must)
1 small bunch coriander leaves
lime juice (to taste)
Peel the mango, cut the two "cheeks" carefully off the core, cut and reserve any remaining flesh and discard the bone.
Cut into half-centimetre dice, finely chop the onion, chilli and coriander and season with salt, pepper and lime juice to taste.
Leave to macerate in the fridge for at least half an hour, overnight if you can.