This bright, sweet, acidic summer salsa is perfect to serve alongside the spiced porc scotch, but it's also beautiful with other types of meat and seafood.
The individual ingredients can be cooked and diced 1 day in advance and kept separately in the fridge. Bring the ingredients to room temperature and combine with the dressing 30 minutes before serving, to let the flavours meld together.
Green chilli, fresh
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