This seaweed salsa is sharp, tangy and delicious. It makes a fantastic topping for avocado toast, or you could try mixing it through a warm potato salad for a real crowd-pleaser. Seaweed salsa keeps well in the fridge, and it goes with practically everything, so it’s great to have a jar or two on standby. If you often find that your flavours are a bit dull, a lack of acid is a common culprit. The pickled capers and gherkins in this recipe makes it pleasingly acidic, and you’ll find that just a couple of spoons over a rich meal like chilli really livens up the flavour of the overall dish. Reserve a couple of spoons of the pickling vinegar to loosen the salsa up, if it dries over time.
This recipe makes about 8 servings.
Cooking time: 15 minutes