Sweet, sour, spicy, fresh. There are countless cuisines around the globe that have this idea together. Often we think of Asian recipes (Tom Yum Soup, Vietnamese/Thai Salads to name a few), however my favourite iteration of this is more in the Cuban/South American department. This salsa idea pays homage to the Cuban 'Mojo' sauce, but combining a few elements from something Mexican like a Pico de Gallo. It's great for any sort of BBQ'd meat or seafood for some added zing upon serving.Ingredients: 1 clove of garlic, crushed and chopped Juice of one orange Juice of two limes Oregano (flakes or fresh - fresh is best!) A generous slug of olive oil 1/4 cup finely chopped tomato 1/4 cup finely chopped red capsicum Fresh coriander, parsley and mint chopped Method: Combine ingredients together in a bowl and whisk through well as to get everything working together. Taste for seasoning or the addition of chilli if you're in the mood. Pop this in the fridge to keep the capsicum and tomato nice and firm.