Without blowing my own trumpet, I am rather well known for my home-made Mexican Salsa. I've never actually given out the recipe, so please find yourselves very very honoured lol!
I was planning to do the big unveiling once the sunny weather decided to grace us with its presence - however I have held my breath for far far too long!
When I was 17, I went to America with my family for the first time and I fell in love... with Salsa (and the country!) Back in those days, many years ago lol, you couldn't even buy jars of it over in the UK and we were craving more more more. So my step-father (an amazing cook) and I set work to re-create the scrummy dip at home. After many many attempts, we perfected it - phew!!
Image via http://www.dipity.com
I love it with Doritos Lightly Salted Corn Chips, these are the most widely available and the closest I've found to the one's you get in restaurants and America.
Image via Ocado
It's now a given whenever there is a social occasion - "Sara will bring Salsa and chips" - sorry to my friends, I know I didn't on our last girly weekend, but I did bring a giant cupcake to make up for it! So here you are; my magnificent home made Mexican Salsa! I promise you, you will never pick up a jar or tub of the readymade stuff again!
6 plum tomatoes or 2 beef tomatoes chopped into quarters
½ red pepper (jarred roasted pepper works fantastically)
1 x green jalapeno pepper* - stalk cut off, keep back 2 thin slices for garnish
1 x whole clove of garlic- peeled
½ tsp ground cumin
Handful of fresh coriander
Lime juice to taste (concentrated works best)
Drizzle of extra virgin olive oil
Sea salt and ground black pepper to taste
*Every chilli varies in intensity, so it's a case of experimentation and heat preference. Sometimes I use a whole one, other times half a one can blow your head off!
You can make this with a food processor with the knife blade or by hand. I used to use a special rocker knife but to be honest it works just as well in a food processor and is much quicker.
3. Add the oil and lemon juice - I start with about 4 drops. I do this towards the very end as if you put it in earlier it can go a bit fizzy
4. Give a final little blitz.
5. I like to add a bit more black pepper at the end as we like it hot!
6. Pour into a lovely colourful bowl, garnish with the slices of chilli and serve with tortilla chips. Store in the fridge - it taste better when it has sat for a hour or so to allow the flavours to marry.
Keeps for 4-5 days if it hasn't been snaffled!
Et voilà or as they say in Mexico "y aquí está" - or so Google Translate says!
Substitute the lime for lemon juice and fresh or dried mint for the coriander.
Bloody Mary Salsa - add 10-15ml of vodka and a dash of Tabasco and Worcestershire sauce.
Add a dash of Tequila for an adult Mexican adult twist! "I love Tequila it makes me happy! la la la ( ♥‿♥)"
Roast the tomatoes, garlic and chilli, drizzled in olive oil for 5-10 minutes under the grill, to make a mellow smoky dip.
Use habanero or Scotch bonnet chillies instead - hot hot hot!
For kids - miss the chilli and add a teaspoon of mild smoky paprika.
So there you go, hope you enjoy would you to know what you think. By the way this is my baby, take good care of her; she has been nurtured for many years and it's very hard to let her out into the big wide world!
Keep your eyes peeled for "My Famous Guacamole Recipe Revealed!" - when I've built up my emmotional strength!!