Tuesday, 28 April 2009
Skin a fresh mango and peel a buttery-soft sweet melon. Resist the temptation to eat the fruit and cut into blocks a cm big. Split a lime in half and squeeze them till the last drop has fallen over the expecting flesh. Chop 3 table spoons of pine forest green coriander up and add to spice. Two teaspoons of white wine vinegar, a pinch of salt and a pinch of pepper all sweetened by a teaspoon of castor sugar and your mouth watering salsa is almost ready. And for the heavenly touch, add three small green chilies, seeded, for those with sensitive palettes, or not, for those who like it hot.