Mexican Salsa

2016-03-03
Mexican Salsa
  • Prep Time : 20m
  • Ready In : 2:20 h

This is a lovely fresh tasting spicy Mexican salsa.

Great with Chilli and Tacos or as a dip with Tortilla chips it’s a salad a sauce and relish all in one.

Ingredients

  • 350 -400g Firm ripe tomatoes skinned de-seeded and finely chopped
  • 1 Red chilli de-seeded and finely chopped
  • 15-20g Fresh coriander finely chopped
  • 1 Red onion finely chopped
  • 1 Tablespoon olive oil
  • Juice of 2 limes
  • A few dashes of Tabasco sauce (or to taste)
  • Half teaspoon salt

Method

Step 1

To skin the tomatoes, lightly score the skin and place them in a bowl and pour boiling water over them, leave for a few minutes. The skin will then be very easy to peel off then discard the seeds and chop finely.

Step 2

Mix all the ingredients in a bowl and leave in the fridge for at least 2 hours to allow the flavours to develop. You can prepare this a day ahead.

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