Corn, pimiento & cherry tomato salsa
½ cup corn kernels, blanched
¼ cup El Navarrico sliced pimientos
¼ cup Sabato semi-dried cherry tomatoes
3 spring onions, finely chopped
Handful basil leaves, coarsely chopped
½ tsp La Chinata hot smoked paprika
Extra virgin olive oil (EVO)
Put all the salsa ingredients in a bowl, drizzle with EVO and
season with salt and pepper. Serving suggestions: with
chicken schnitzel, pan-fried fish, or avocado on toast.
Makes about 1 cup.
¼ cup El Navarrico sliced pimientos
¼ cup Sabato semi-dried cherry tomatoes
3 spring onions, finely chopped
Handful basil leaves, coarsely chopped
½ tsp La Chinata hot smoked paprika
Extra virgin olive oil (EVO)
Put all the salsa ingredients in a bowl, drizzle with EVO and
season with salt and pepper. Serving suggestions: with
chicken schnitzel, pan-fried fish, or avocado on toast.
Makes about 1 cup.