Sauces and Dips – Salsa


Ingredients (serves 4)


y 3 ripe vine tomatoes y ½ red onion y ½ red chilli y ½ lime y Small bunch of fresh coriander


Method 1. Score a shallow X in the bottom of the tomatoes.


2. Boil the kettle. Pour the boiling water into a saucepan and bring it back to the boil. Add the tomatoes to the water for 1 minute only.


3. Remove the tomatoes from the saucepan with a slotted spoon and place in a bowl of cold water for 3–4 minutes.


4. Meanwhile, cut the top off the onion and divide it in half through the root. Remove the skin and dice one half very finely.


5. Cut the chilli in half, remove the seeds and membrane. Dice one half very finely. Be very careful when handling chillies as they can cause serious burns and irritation. Avoid touching your eyes and always wash your hands straight after or wear rubber gloves.


6. Using a juicer, squeeze the juice from the lime half.


7. Remove the tomatoes from the cold water. Peel off and discard the skin. Cut the tomatoes in half. Remove the stalk and scoop out the seeds. Discard the stalk and seeds. Dice the tomatoes and place them in a bowl.


8. Wash the coriander and chop it roughly.


9. Add the onion, chilli, lime juice, coriander and water to the tomatoes. Season with salt and pepper and mix well.


To serve Garnish with fresh coriander. Serve with flatbreads (see page 142 for recipe), with fajitas (see page 74 for recipe) or with chilli con carne (see page 76 for recipe).


Food For Thought


Salsa is a Spanish word meaning sauce or relish.


y 1 tablespoon water y Pinch of salt y Pinch of pepper Garnish y 1 fresh coriander leaf


Equipment


y Chopping board y Sharp knife y Kettle y Bowl


y Juicer y Slotted spoon y Measuring spoon y Spoon


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