Calamari and salsa
In Latin America, warm salads offer grilled meats their proper accompaniment. Give this calamari and chilli salsa your best shot!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.farmersweekly.co.za.
Ingredients
- 30mm red chilli
- 1 clove of garlic
- 300g of tomatoes
- 40ml freshly squeezed lime juice
- 2 cups of chopped coriander
- ¼ teaspoon salt
- 800g frozen calamari tubes
- 600g baby potatoes
- 2 large avocados, sliced
- 1 red chilli, very finely chopped
- 200g cherry tomatoes
- 6 large spring onions, chopped
- 2 limes, cut in quarters
- Salt
- Coarsely ground black pepper
- 12 coriander leaves
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