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Coriander and chilli salsa

If you need a sauce to spice up your grilled fish, steak or chicken – do try this zingy coriander and chilli salsa! Ready in just 5 minutes, it’s gluten and dairy-free too.  I used two chillies, as they weren’t very spicy - but do be careful with the heat! If you're fond of garlic, you can also add a clove to the mixture.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 6 people
Cuisine: ASIA, Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large handful of fresh coriander leaves
  • 2 green chillies
  • 3 spring onions or 1 shallot
  • 1 Tbsp olive oil
  • Zest and juice of 1 lime
  • Salt & pepper

Method
 

  1. Roughly chop the spring onion. Deseed the chillies if you don’t want the salsa to be too spicy, then roughly chop.
  2. Put everything in a small food processor and whizz for a few seconds, until you get a coarse texture.
  3. Adjust the seasoning and chill until serving.