Rich colour & flavour, this fresh karengo tomato salsa is delicious with raw vegetable sticks or corn chips. It makes a great garnish for eggs, fish & chicken; alternatively serve it on crusty bread as a bruschetta.
4 tomatoes, finely chopped (tomatoes can be roasted for additional flavour)
1 yellow capsicum, cut fine (can be roasted too)
1/4 telegraph cucumber, finely chopped
2 spring onions, finely chopped
1 tbsp capers
Handful flat parsley leaves cut fine
Handful of fresh oregano, cut fine
2 tbsp Karengo flakes
2 tsp balsamic vinegar
125ml extra virgin olive oil
1/2 tsp dried chilli flakes or 2-3 pepper dew chilli peppers cut fine.
Freshly ground pepper
½ cup tomato passata (optional)
For the salsa, mix all the ingredients in a bowl, season to taste and set aside at room temperature.
Makes about 1 cup.