Sweetcorn, fennel and chilli salsa | Groobarb's Wild Farm
From the Field Kitchen
Ingredients
- 2 corn cobs (steamed with kernels removed)
- 1 head of fennel (diced bulb with tops chopped separately)
- 1 red pepper (diced)
- 1 red chilli or jalapeño (finely diced)
- 3 cloves of garlic (crushed)
- 200 ml extra virgin olive oil
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