For the first in a new series on summer-time sauces - just the things to perk up salads, grilled meats or fish on long, hot summer days.
Our chef Rosie Sykes turns her hand to making salsa. It's simply the Spanish word for sauce, it can be hot or cold, but generally refers to a lot of chopped, uncooked ingredients. And if a lot of the ingredients happen to be green - well, it's Salsa Verde - which is what she chose to make for our reporter Simon Parkes. Recipe for Salsa Verde
