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.
|Oven temperatures and Conversions|
|Click here for information|
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. You can watch How To Skin and Deseed Tomatoes here
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, 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
Win Kenwood kitchen equipment
Chicken with sherry vinegar and Tarragon Sauce.
03 Aug 2015 12:46
Week 3 winner
29 Jul 2015 17:34
03 Aug 2015 15:44
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
Sponge cake flop
02 Aug 2015 23:24
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
03 Aug 2015 00:07