31 Days of MOO No. 29 Fresh Salsa
Salsa is good. Fresh salsa is gooder (according to an 8 year old we know). He's right, it is so much nicer, and right now with tomatoes and chillis in the garden, is the perfect time to whizz up a batch.
Enjoy with corn chips or over roast chicken or beef or pork, or on a salad sandwich (instead of mayo).
Ingredients
6 large, ripe Roma tomatoes
1 can diced tomatoes
2 spring onions,ends trimmed, cut into thirds
1/3 cup chopped red onion
1 jalapeno pepper, seeded and roughly chopped
1/3 cup fresh coriander (about a handful)
1 large clove garlic, roughly chopped
2 tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp granulated sugar (optional)
Salt and pepper to taste
Method:
Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped. Chill until ready to serve.
Serve with tortilla chips. Note that salsa always tastes best after it's been refrigerated for a few hours, so if time allows let the flavors marinate together before serving.
Store in refrigerator up to 1 week.
Enjoy with corn chips or over roast chicken or beef or pork, or on a salad sandwich (instead of mayo).
Ingredients
6 large, ripe Roma tomatoes
1 can diced tomatoes
2 spring onions,ends trimmed, cut into thirds
1/3 cup chopped red onion
1 jalapeno pepper, seeded and roughly chopped
1/3 cup fresh coriander (about a handful)
1 large clove garlic, roughly chopped
2 tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp granulated sugar (optional)
Salt and pepper to taste
Method:
Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped. Chill until ready to serve.
Serve with tortilla chips. Note that salsa always tastes best after it's been refrigerated for a few hours, so if time allows let the flavors marinate together before serving.
Store in refrigerator up to 1 week.