A colourful salsa recipe from Niki Bakes
| 3 | large tomatoes |
| 1 | large bell pepper, any colour apart from green |
| 1 | red onion, finely chopped |
| 3 teaspoons | lime juice |
| A small bunch | parsley, finely chopped |
| 4 tbsp | extra virgin olive oil |
| 1 tsp | happy hippy flower salt |
A tasty recipe from Niki of www.nikibakes.uk
As Autumn is drawing near and the days are getting shorter, I’m always mindful to keep my dishes colourful and eye-catching. I like to do this especially on weekdays when I’m working long hours as it’s my way to de-stress and makes me feel happy. Here enters my confetti salsa. Easy, tasty and a real crowd pleaser. The charred flavour of the tomatoes and bell pepper adds so much flavour in this salsa so please don’t skip that step!
1. Put the onion and lime juice in a bowl and toss together, leave aside.
2. Heat a griddle pan or BBQ to a hot temperature, grill the tomatoes and your bell pepper, turning until charred, then drop into a bowl and cover with foil.
3. Once cooled thoroughly, peel the skin off the tomatoes and bell pepper and dice. Add both to the onion and lime mixture and combine well. Season and add your olive oil and add in your chopped parsley last. Best served after 30 minutes for the flavours to develop.
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