Sunday, 27 July 2014

Perfect Salsa

What better to go with your perfect Guacamole, than a nice bowl of Perfect Salsa? :D

Okay, seriously, i've seen the horrifying 'salsa' that gets sold in the shops and i've even dared to taste it. It's definitely not what salsa is supposed to taste like, it's the wrong consistency and if i could sum it up in one word, it'd be 'Ew.'

If you're making any kind of mexican food, be it a burrito or fajita or even just feel like using it as a side to another dish, this is what salsa is supposed to be. Fair warning - it is time consuming to make but i hope that you'll think it's worth it once you taste the end result.

You will need the following ingredients:

6 large peeled Tomatoes
Bunch of Spring Onions
1 whole Lime
1 large green Chilli (or 3 small ones)
Handful of fresh Coriander

Utensils Needed:

Chopping Board
Chef's Knife
Two Bowls

Trim the spring onions to about 3" in length.

Chop as finely as you can and add to the bowl.

Cut the chillies lengthwise and de-seed them.

Slice lengthwise and chop as finely as you can again - you don't want to be stuck eating a large chunk of green chilli, unless you have an asbestos face!

Now comes the messy part. De-seeding your tomatoes. As with the Guacamole recipe, reduce your peeled tomato to the point shown below. Repeat for the remaining 5 tomatoes.

Once de-seeded, rinse them in a bowl of cold water.

Slice each segment lengthwise and chop into 1cm wide chunks.

Add to the bowl with your handful of chopped coriander, a big pinch of salt, and the juice of the lime.

Simply mix through with a spoon and voila - Salsa!

It's ready to use as it is, but rather than a burrito or fajita, i decided to serve mine with some Salmon Fishcakes for a low-fat, healthy dinner :)

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