Home > Barbecue Recipes > Salsa and Dips
Salsa and Dips
Select a section
Articles
Recipes
Barbecued Sweetcorn Salsa
2 corn cobs 30ml/2 tbsp melted butter 4 tomatoes 6 spring onions, finely chopped 1 garlic clove, finely chopped 30ml/2 tbsp lemon juice 30ml/2 tbsp olive oil Red Tabasco sauce, to taste
Basil And Lemon Mayonnaise
2 size 1 egg yolks 15ml/1 tbsp lemon juice 150ml/¼ pint/⅔ cup olive oil 150ml/¼ pint/⅔ cup sunflower oil Handful of green basil leaves Handful of opal basil leaves 4 garlic
Chunky Cherry Tomato Salsa
1 ridge cucumber 5ml/1 tsp sea salt 500g/1¼lb cherry tomatoes Grated rind and juice of 1 lemon 45ml/3 tbsp chilli oil 2.5ml/½ tsp dried chilli flakes 30ml/2 tbsp chopped fresh dill 1
Creamy Aubergine Dip
1 large aubergine 30ml/2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 60ml/4 tbsp chopped fresh parsley 75ml/5 tbsp crème fraîche Red Tabasco sauce, to
Fat-Free Saffron Dip
15ml/1 tbsp boiling water Small pinch saffron strands 200g/7oz/scant 1 cup fat-free fromage frais 10 fresh chives 10 fresh basil leaves Salt and freshly ground black
Fiery Citrus Salsa
1 orange 1 green apple 2 fresh red chillies 1 garlic clove 8 fresh mint leaves Juice of 1 lemon Salt and freshly ground black
Guacamole
2 ripe avocados 2 red chillies, seeded 1 garlic clove 1 shallot 30ml/2 tbsp olive oil, plus extra to serve Juice of 1 lemon Salt Fresh flat leaf parsley, to
Hummus Bi Tahina
150g/5oz/¾ cup dried chick-peas Juice of 2 lemons 2 garlic cloves, sliced 30ml/2 tbsp olive oil, plus extra to serve 150ml/¼ pint/⅔ cup tahini paste Salt and freshly ground black
Mellow Garlic Dip
2 whole garlic heads 15ml/1 tbsp olive oil 60ml/4 tbsp mayonnaise 75ml/5 tbsp Greek-style yogurt 5ml/1 tsp wholegrain mustard Salt and freshly ground black
Salsa Verde
2-4 green chillies, halved 8 spring onions 2 garlic cloves 50g/2oz salted capers Sprig of fresh tarragon Bunch of fresh parsley Grated rind and juice of 1 lime Juice of 1 lemon 90ml/6
Toffee Onion Relish
3 large onions 50g/2oz/4 tbsp butter 30ml/2 tbsp olive oil 30ml/2 tbsp light muscovado sugar 30ml/2 tbsp pickled capers 30ml/2 tbsp chopped fresh parsley Salt and freshly ground black
