6Tbspfresh lime juice (never bottled)about 2-3 limes, depending on size and juiciness
2Tbsplight olive oil(or any light flavoured or bland oil)
1pinch salt
Instructions
Dressing
Pour the oil in the small bowl, and add the salt.
Squeeze the lime juice over and whisk the dressing with a fork, to mix. Set aside.
Prep the chillies and onion
Put some kitchen or disposable gloves on and cut the stems off the aji amarillo, then halve them lengthwise. Using a teaspoon, scrape remove the seeds and all the bits in the chillies.
Slice them thinly, lengthwise. Place in the bowl.
Peel and halve the red onion. Then slice thinly. Add to the bowl.
Finely chop the coriander leaves including the stems and add to the bowl.
Assembly
Pour the dressing all over the salsa and toss gently to mix.
Taste and add more salt if necessary. Finish off with some freshly ground black pepper, if you like.
Cover with clingfilm and leave to rest for 30 minutes before serving.For a garden party/barbecue, you can just leave it out with all the other foods on your table.Serve cold or at room temperature.