Sweetcorn & pepper salsa
A Mexican bbq for the galley that copes with rough seas, about 15 min hands-on.
- BBQ
- Mexican
- ⏱ 15 min
- 🌊 Sea tolerance 5/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned sweetcorn240 g (60 g)
- Bell pepper120 g (≈ 1 pepper) (30 g)
- Red onion60 g (≈ 0.5 onion) (15 g)
- Lime20 g (5 g)
- Coriander / cilantro8 g (2 g)
Method
- Drain corn.
- Finely dice pepper and onion; chop coriander.
- Mix with lime and salt.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 56
- protein
- 2 g
- fat
- 1 g
- carbs
- 12 g
- sugar
- 5 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes