Salsa topping for fish.
This topping can be used to liven up most baked/steamed fish (even poached chicken/turkey breast).
1 tin of chopped tomatos
1 red onion
1 scotch bonnet chili (normal chili if you can’t find them)
1 tsp smoked paprika
2 tsp of artificial sweetner
Chopped corriander/parsley (your choice)
Juice of 1 Lime
Method
Put tomatos, onion, chili, paprika all in a saucepan and place on a medium heat. Simmer until the the mixture has reduced down to the consistency of jam/marmalade. Add the chopped herbs and lime juice. Leave to cool to room temprature then refrigerate.
