This green salsa recipe is super easy to make and has a bit of heat from the jalapeno; delicious with corn chips or as a garnish on fish.
2 tbsp Karengo Flakes
A handful of dried Sea Lettuce leaves (half the packet)
1 small shallot, finely chopped
Small bunch of coriander leaves, chopped
½ cup extra virgin olive oil
2 tbsp drained capers
Juice & zest of a lemon
1 tbsp jalapeno peppers (opt’l)
2-3 tomatillos (opt’l)
Freshly ground black pepper to taste
Re-hydrate the sea Lettuce Leaves in water (see how to) or tea for extra flavour.
Cut all the ingredients fine and combine. Alternatively use a food/herb processor and pulse a few times to combine, leaving the mixture quite coarse.
Makes approximately 1 cup.