I found the original recipe in a book called Moroccan Food by R&R Publications Marketing Pty Ltd. The main changes I have made is in the quantity of spices I have used.
Hints & Tips
- Although this dish works well when served with the Moroccan themed menu, it works equally well with any Indian or Asian cuisine as a side dish as it is very refreshing on the palate.
- Serve with Moroccan Fish Skewers or as a side dish with a Main Course.
- GF, DF, Veg, V, SF
- Category: Dairy Free, Gluten Free, Salads, Side Dishes, Sugar Free, Vegan, Vegetarian
Ingredients
- 8 Small Red Chillies, Finely sliced
- 4 Large Tomatoes, Deseeded and Chopped
- 6 Green Onions (Spring Onions), Finely Sliced
- 1/2 Bunch Fresh Coriander, Finely Chopped
- 1/2 cup Olive Oil
- Freshly Ground Black Pepper
- 2 tablespoons Fresh Lime Juice
- 1 Red Onion, Finely Chopped
Instructions
- Combine tomatoes, chillies, green onions and coriander in a bowl and mix well.
- Add olive oil and pepper to taste and mix well.
- Add lime juice and red onion. Mix and refrigerate the tomato sauce for at least 1 hour before serving.
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