Mexican Dips > Salsa 26 May 2008
Posted by cath in easy, herbs, ingredients, mildly spicy, Recipes, shopping notes, variations, very spicy.trackback
Simple, spicy, tasty – try this salsa to go with all kinds of foods – not just mexican! I use leftovers in cheese sandwiches, with cold meats and salads, and of course as a relish for home-made burgers…
Ingredients
Tomatoes – 8-10 fresh tomatoes, roughly chopped*
2 Spring onions – finely chopped
Garlic – 2-3 cloves (to taste) crushed and chopped fine
Coriander leaf and stalk – small bunch, chop stalks finely, leaves roughly
Red/green chillies – 2-5 (to taste) chopped finely
1 tsp dried oregano
salt/pepper
tequila – 1 tbsp
lime juice – 1-2 tbsp (to taste).
Preparation
Combine everything in a bowl. Keeps in the fridge until needed.
If you’re pressed for time you can even chop everything roughly and blitz it in a hand blender or similar. I prefer it more rustic, but you can also blend it until it’s smooth if you prefer.
* Out of season, you can use tinned tomatoes, although I recommend draining them well first or the salsa will be very runny (use the juice in the chilli con carne, or reserve for pasta sauce, stews etc. – it keeps well in the fridge).
For something a little different try a tin of green tomatoes – again drain before use and substitute for the red tomatoes. You can buy green tomatoes in tins from Lupe Pintos in Edinburgh.
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