Before I get to this Mexican Salsa, I would really appreciate it if you could pop over to a site and give my Korean Spicy Tenderstem Broccoli recipe a vote! The winner gets a trip to Paris, my absolute favourite place. Here’s the link:
Be careful when buying salsa in jars! There can be loads of hidden sugars, salt and preservatives so even if it says it’s “fat fee” and even if you see that it only has a few calories, you should still try to make your own. You will know exactly what goes in there and no jar can match the flavour in this recipe. Needless to say, you need to use fresh ingredients. I often find it hard to get nice, flavoursome tomatoes here in Ireland. The ones I used here I bought in a local farmers market and they were lovely but I often fine cherry tomatoes to be a lot more flavoursome than plum tomatoes in the supermarket so try using a pile of them instead if the bigger ones are looking pale.
Feel free to use the recipe below as a loose suggestion for your own salsa. If you hate coriander (cilantro) then just leave it out. If you’re a mad chilli head, add another one! Just be sure to scorch the ingredients in a dry frying pan. This gives them such a nice smokey flavour. If you have an old, beaten up frying pan, I’d use that. I was recently given a beautiful Le Creuset cast iron skillet and there is no way it is ever going to be used here. If all you have are fancy shmancy pans, then go out and pick up a cheap one, trust me, you will not be making this salsa just the one time.
I served these with some corn tortilla chips which were gluten-free and vegan too though not so much on the healthy side but this is lovely with some healthy crudité or in a soft corn or flour tortilla wrap.
- 2 big tomatoes
- 1 red chilli
- 4 cloves of garlic, skin on
- 1 small onion, peeled and thickly sliced
- a pinch of sea salt flakes
- a small bunch or fresh coriander
- juice from half a lime
- Add the tomatoes, chilli, garlic cloves and sliced onion to a dry frying pan over a high heat.
- Turn all the ingredients occasionally and remove each of them once they have browned on all sides. The tomatoes will take the longest here. Don't worry about burning them, you want everything to caramelise.
- Remove the garlic cloves from their skins and deseed the chilli if you like before adding them to a pestle and mortar with a pinch of sea salt flakes and bashing them up to form a paste.
- Next add the onions and continue bashing until they are evenly distributed.
- Now add the tomatoes, one at a time bashing the first one up before repeating with the second.
- Chop up the coriander leaves and stir them through the chunky salsa.
- Add the lime juice, stir and taste to check for seasoning.
- Allow to cool completely before decanting into a serving bowl and serve with tortilla chips or Mexican crudités.