Green Tomato Salsa With Sea Arrowgrass

This is perfect as a dip for tortillas, served with fresh grilled mackerel (or any fish for that matter), in a wrap with felafel or kebab meat, mixed into salads, or simply as a light bruschetta topping.

Ingredients

8-10 small-medium green tomatoes, finely chopped (or you can pulse all of the ingredients to a blender if you want a smoother salsa for dips etc but I like mine chunky) 

2 cloves garlic, finely minced

Black pepper

Salt 

1-2 tablespoons sea arrowgrass seeds and white stem sections (see my post on sea arrowgrass for more info) 

1 teaspoon dried or fresh coriander finely chopped

2 large skinned roasted red peppers (from a jar), finely sliced

2 tablespoons olive oil

2 tablespoons lemon or lime juice

1/2 tsp honey 

1 medium white onion finely diced 

2 fresh jalapeno chillies, finely diced (or you can use chilli flakes, but taste test it as they are considerably hotter) 

Method

Add all ingredients to a bowl and set aside for the flavours to marinade. I prefer it served at room temperature but if you prefer it cold, stick it in the fridge for a few hours.