A fresh salsa that is versatile and perfect on a hot summers day. Use as a topping for fritters, fish, chicken, in salads or on top of your avocado toast in the morning!

Makes about 1 cup

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.


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