Mexican Tomato Salsa
Salsa has the advantage of being a salad, sauce and relish all in one. There's no fat or sugar in it, and the flavour's wonderful. The small, squat, green chillies are not too hot, so if you'd like a little more kick to this you can add a few drops of Tabasco.
|Need help with conversions?|
This recipe is taken from Delia Smith’s Summer Collection and has also appeared in Sainsbury's Magazine (Guide to Fish Cookery).
First, using a sharp knife, chop the tomatoes into approximately ¼ inch (5 mm) dice straight into a serving bowl. Next, chop the chilli very finely before adding it to the tomatoes.
Add the onion, coriander and lime juice, and season with salt and freshly milled black pepper.
Give everything a thorough mixing, then cover and leave on one side for about an hour before serving.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
The first time I ever used Tabasco (hot chilli sauce) was when I made my first guacamole. This spicy Mexican purée, made with fresh avocados, chillies and ripe tomatoes, is still a great favourite.
What are enchiladas? Well, they're Mexican wheat-flour pancakes that can be spread with some spicy salsa and stuffed with almost anything you have handy – in this case cheese – and then baked. An excellent light lunch dish served with a salad.
This wonderful, Mexican-inspired recipe is packed with zingy flavours and creaminess too! A brilliant choice for both family eating and entertaining.
To make this sauce, you need the other half of the Mixed Double recipe, Cheese and Herb-crusted Cottage Pie (see related recipe below), which will provide you with just the right quantity of cooked minced beef.
Spicy, unusual and made in minutes, this dip is a great addition to your repertoire when you want some interesting nibbles. Serve it with potato wedges, crudites or strips of toasted pitta bread.
This Mexican recipe is rather like hummus, but with added zing from limes and chillies. Serve it with flatbreads or salad as a dip, starter or light lunch.
Most Popular recipes
- Mexican Tomato Salsa
- Vegetarian 'Sausage Rolls'
- Buckwheat Blinis with Smoked Salmon, Creme Fraiche and Dill
Win a Panasonic breadmaker and a supply of Carr's flour
Hot Citrus Pudding
09 Mar 2014 12:13
|Cookery School Webchat with Delia||
09 Mar 2014 09:53
mini i pad
08 Mar 2014 22:15
|Food and travel||
03 Feb 2014 19:58
09 Mar 2014 13:21
|Can Anyone Help?||
09 Mar 2014 12:36
20 Feb 2014 13:40
Combination microwave ovens
08 Mar 2014 22:18
28 Feb 2014 18:49