Ingredients
1 spring onion
ends trimmed
1 clove garlic
peeled
1 tsp coriander
washed, ends trimmed
1 green chilli
2g canned tomatoes
chopped
1 tbsp red wine vinegar
1 tsp tabasco sauce
1 lime
juiced
1 tsp sugar
to taste
1 tsp cayenne pepper
to taste
1 tsp paprika
to taste
Equipment
- 1 food processor
- 1 big bowl
- 1 sterile jars
Instructions
- In a food processor, blitz the spring onions, garlic, coriander and chilli until chopped quite finely (but not so much that it turns into mush).
- In a big bowl, mix the canned tomatoes (no need to drain!) with the chopped vegetables and herbs.
- Add the vinegar, tabasco, lime juice, sugar, cayenne pepper and paprika. Season well with salt and pepper and spoon into sterile jars or into a big bowl to eat that day.
Notes
Tip
Use good quality canned tomatoes, not the super cheap ones, to get the best flavour.
Variation
This salsa is amazing with corn chips or on roasted potatoes or barbecue meats or vegetables.
Variation
It’s also great to make Mexican beef when you whip up this salsa. You just put about 500g of diced gravy beef in the slow cooker with 250g of salsa and cook for 6 hours on low. Too easy!
Storage
Spoon into sterile jars or into a big bowl to eat that day.
