Joel makes this addictive salsa for St Lucian soca star Teddyson John.
1 regular pack saltfish, cooked as directed
¼ cooked breadfruit, sliced and cut into small chunks
3 tomatoes, diced
1 can whole kernel corn, drained
1 small red onion, diced
4 – 5 cloves garlic, minced
5 – 6 blades shadon beni, chopped finely
Juice of 3 – 4 limes
Salt and black pepper
2 tbsp olive oil
Preheat oven to 400 degrees F. Toss the breadfruit chunks with olive oil, a little salt and black pepper. Roast in the oven for approximately 10 – 15 minutes or just until the edges of the breadfruit begin to crisp. Remove and let cool.
In a large bowl, add the tomatoes, red onion, garlic, shadon beni and a little salt and black pepper. Flake the saltfish with a fork or your fingers and add to the bowl. Mix well.
Add the lime juice, pepper sauce and corn. Fold in the breadfruit. Mix well. Taste and adjust seasoning if necessary. Refrigerate until ready to serve. Serve with chips.