I was lucky to receive a large hamper of beautiful fresh fruits of the exotic kinds - raspberries, cherries, grapes, and mulberries!
This salsa is a beautiful gorgeous red hued one - almost too pretty to eat! i scoop up loads of it with chips, add to cheese toast, into rice dishes, on the side to eggs - the choices are endless!
The Recipe
Ingredients
100 g ripe mulberries, washed and dry
½ onion, finley chopped
1-2 green chillies, finely chopped
Juice of ½ lemon
¾ tsp salt
½ onion, finley chopped
1-2 green chillies, finely chopped
Juice of ½ lemon
¾ tsp salt
Instructions
Semi-mash mulberries with the back of a fork
Stir in the rest of the ingredients and mix well
Cover and place in the fridge 2 hours before serving
Shelf life – upto 2 weeks in fridge
Goes well with cheese, bread, chips, eggs, roti, rice,
Stir in the rest of the ingredients and mix well
Cover and place in the fridge 2 hours before serving
Shelf life – upto 2 weeks in fridge
Goes well with cheese, bread, chips, eggs, roti, rice,
