Mexican could be on my menu every week of the year and I’d have no issue with it, as long as this salsa was joining the party!
For too long I thought I enjoyed store-bought salsa, until I tasted the real deal overseas. In a quest to make it at home, I landed here. A stunning salsa that takes tacos to the next level and is perfectly paired with original tortilla chips as a starter.
INGREDIENTS
1 tin diced tomatoes
1/4 cup minced fresh coriander
1 sml red onion, finely diced
1 clove garlic, minced or chopped finely
1 tbsp pickled jalepeno, finely chopped (add more if you like more heat)
the juice of 1/2 lime
1/4 tsp salt
1/4 tsp sugar
1/4-1/2 tsp cumin, to taste
METHOD
- Put all ingredients together into bowl and stir to combine. If you prefer a thinner consistency, put it all into a food processor and pulse until you get a desired consistency.
- Taste test and adjust seasonings if required.
- Serve and enjoy!
NOTES
- You can use finely diced fresh tomatoes if you prefer when they are in season but I actually find the tinned variety add a good amount of “sauciness”
- For this recipe I love the tubes of minced herbs available in the fruit & veg section of the supermarket.
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