Sweet Bell Pepper and Lime Salsa
This is a delightfully uncomplicated dish. Begin by making the salsa. The diced peppers, onion and cucumber are combined with the juice and zest. Add enough oil to give the ingredients a nice coating, then season lightly with salt and pepper, and whatever fresh herbs you have on hand. (Cilantro is really nice!)
This can sit for an hour or so, to meld the flavours. Try this with a little Ontario Sauvignon Blanc - great pairing!
Serves 4
Ingredients
| 2 | Pork Tenderloin, Grilled to your Liking |
| 1 each | Red, Yellow and Orange pepper, diced |
| 1 each | English cucumber, Spanish onion, diced |
| 1 | lemon, zested |
| 2 | limes, juiced and zested |
| Herbs | |
| Salt and pepper | |
| XV Olive Oil |
Directions
Slice the tenderloin after resting for 5-8 minutes, and divide the slices over the plates.
Finish by dividing the salsa, using a slotted spoon, as some of the liquid will have come out of the vegetables. Garnish with lime slices, herb sprigs or some tossed greens.
For the more adventurous, or those wishing a warm condiment, omit the cucumber and add chipotle (smoked chilies) to taste, then gently heat for service. Note: this will completely alter your pairing experience!
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