Salsa Variations

Ingredients

• 8 ripe tomatoes
• 1 red onion (finely chopped)
• 0.5 handful mint (finely chopped)
• 0.5 handful basil (finely chopped)
• 2 tsp lemon zest
• Salt
• freshly ground pepper
• extra virgin olive oil
• 1 tbsp red wine vinegar
• 2 ripe avocados
• 1 Red Onion
• 2 tbsp coriander (finely chopped)
• Salt
• freshly ground pepper
• 3 tbsp extra virgin olive oil
• 4 tbsp freshly squeezed lemon juice
• 2 Handfuls Basil
• 1 handful coriander leaves
• 1 handful parsley
• 1 handful lemon balm
• extra virgin olive oil
• 1 tsp organic lemon zest
• 1 Garlic clove
• 4 tbsp extra virgin olive oil
• Salt
• freshly ground pepper
• 1 cucumber salad
• 1 chili pepper
• 2 tbsp basil (finely chopped)
• 3 tbsp apple cider vinegar
• 2 tbsp water
• 3 tbsp extra virgin olive oil
• Salt
• freshly ground pepper

Instructions

1. 1.

   For the tomato salsa, wash the tomatoes, halve them, remove seeds and dice into very small cubes. Mix tomatoes with onion and herbs, 3 tbsp olive oil, lemon zest, salt, pepper and red wine vinegar; let rest for about 10 minutes.

2. 2.

   For the avocado salsa, peel avocados, halve them, remove pits and dice flesh. Peel and finely chop onion. Combine avocado, onion, coriander, lemon juice and olive oil. Season with salt and pepper; let rest for about 10 minutes.

3. 3.

   For the herb salsa, combine all herbs with peeled garlic clove, lemon zest and oil in a blender and puree as fine as possible. Add more oil if needed. Season with salt and pepper.

4. 4.

   For the cucumber salsa, wash cucumber, halve lengthwise, scrape out seeds with a teaspoon and finely dice remaining flesh. Wash chili peppers, halve them, remove seeds and finely chop. Salt cucumber pieces and let sit in water briefly, then mix with basil, chili, vinegar, water and oil. Season carefully with salt and pepper.