Samphire Salsa
Recipe by Luke Jefford
Samphire & tomatoes are a match made in nature. They quite often get paired with fish rather than mexican cuisine for us. Sea bream or bass is the usual candidate. But.. this recipe would work with, well, pretty much anything.
We opted for some gorgeous heirloom tomatoes from, Isle of Wight tomatoes, because we're all fancy. But, some plum tomatoes on the vine would work beautifully too.
Ingredients
500g Deseeded and diced tomatoes
250g Diced banana shallot
250g Samphire
10g Black sesame seeds
10g White sesame seeds
10g Onion powder
1g Cayenne pepper
2g Ground nutmeg
8g Hot paprika
2g Ground ginger
30g Garlic granules
2g Ground pepper
5g Fenugreek
1g Ground cumin
500g Olive oil
25g Lime juice (zest of 2 also)
Method
Step 1
Remove any woody ends from the samphire. Blanch in boiling water for 30 seconds and put straight into ice water.
Step 2
Dice tomatoes and onions to your desired size. We went for small dice.
Step 3
Mix all ingredients in a bowl and leave to infuse for 24-48 hours. Be patient, it gets better with some ageing.
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