MEXICAN SALSA

 

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This Recipe Serves 3-5

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Mexican Salsa is spicy yet filled with flavour. This is a quick & easy recipe that will be enjoyed by those who love spicy food.

Salsa is the Mexican, Spanish, Italian, Greek, and Turkish term for sauce. In English-talking nations, salsa for the most part alludes to the sauces of Mexican cooking known as hot salsas or salsas picantes, especially those utilized as dips.

It is a healthy addition to an adjusted eating regimen. The sauces are low in calories & contain practically zero fat. Huge numbers of the ingredients contribute vitamins & minerals. Tomatoes, chillies & cilantro (coriander/dhania) contain vitamins A & C. A few ingredients, similar to tomatoes, contribute potassium & lycopene.

Salsas are poured over eggs, fajitas, fish stews, bubbled potatoes, utilized as dips for tortillas, tacos & breads, & as garnishes for quesadillas, enchiladas or antojitos (snacks).

Mexican Salsa Ingredients:

• 1 tomato
• 2-3 green chillies
• Any other hot chillies (optional)
• ½ bunch coriander (cilantro/dhania)
• handful of mixed bell peppers (yellow, green, red)
• 3-4 garlic cloves
• 3 tablespoons lemon juice
• salt to taste
• 1 teaspoon jeera powder (cumin)
• 2 tablespoons brown sugar
• ½ onion

Method:

1. Roughly cut tomato into smaller chunks.
2. 
3. Chop onion into smaller chunks.
4. 
5. Rinse & cut green chillies into smaller pieces.
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7. If you have any other spicy chillies, you may also incorporate that into this recipe. I have home grown china chillies which is really hot, so I have also added them in.
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9. Rinse coriander (cilantro/dhania) & set aside.
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11. Chop bell peppers & set aside.
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13. Add all the above ingredients to a blender (tomatoes, onions, chillies, bell pepper & coriander).
14. Thereafter, add the garlic cloves, sugar, lemon juice, salt, & jeera (cumin) powder.
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16. 
17. Blend until all the ingredients are well combined, leaving it a bit chunky.
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19. Empty into a bowl & refrigerate until chilled.
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21. When chilled, serve as is or as a side to other dishes such as quesadillas, enchiladas, gorditas, tortillas, etc.
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23. This Mexican Salsa may also be served as a dip for nachos.
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25. Store this Mexican Salsa in the refrigerator for up to a week.
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