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East's Peri-Peri Salsa with Eggs

In our first user-contributed recipe, we see the power of Nali Hot!  This recipe is sure to please but be prepared, it packs a punch.  If required, adjust the amount of Nali to bring it to your desired spice level.



1 corn cob, kernels removedeast-s-salsa.jpg

2 tbsp olive oil

1 brown onion, chopped

2 cloves garlic, sliced

6 tbsp malt vinegar

3 tbsp of Nali Hot Peri Peri sauce

4 truss tomatoes, chopped

1 green capsicum, diced

2 tsp sea salt

4 eggs (optional)

2 handfuls of coriander, roughly chopped, to serve



Cook the corn in a saucepan over medium-high heat until slightly charred. Transfer to a plate.

In the same pan, heat the olive oil. Add the onion and garlic and fry until the onion begins to soften. Add the malt vinegar, chilli sauce, tomato, capsicum and corn. Season with salt. Cover and simmer over low heat, stirring occasionally, for 15-20 minutes or until the tomatoes have broken down and liquid has reduced.

(If using eggs, carefully crack the eggs over the salsa mixture in the final 5 minutes of cooking. Cover and continue cooking until the yolks are almost set.)

Just before serving, stir in the coriander. Serve with sourdough toast and gourmet sausages, if desired.


Recipe by Daniel East

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