OK - well this one had an identifiable source of inspiration - here at the Zested blog. But my big problem with salsa is that it always has coriander in it, which makes me rather sicky. So at least this time, my recipe corruption had a good reason. I substituted parsley for coriander, and changed the proportions slightly based on what I had - so here's my version.
Parsley Plum Salsa (serves 6)
6 Red Plums chopped (ripe but not too soft)
2 spring onions finely sliced
1 red chili finely minced
1 garlic clove crushed
2 tbsp fresh parsley chopped
Juice of half a large fresh lemon
4 tbsp olive oil
Pinch of salt
Put the plums, spring onion, chili, garlic & parsley in a bowl. Whisk the lemon juice, olive oil and salt together, then pour over the plums and mix well. Ideally leave for the flavours to mingle for at least 3-4 hrs for serving. I made it the day before and it tasted great.