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Here’s two delicious mexican style salsa recipes that are sure to impress at your next gathering or party.

They just so happen to be vegan as well! Serve with your favourite dipping veggies, tortilla chips or flat bread.

Gardenette EJ Butler xx

Download the printable recipe HERE

 

Pico de gallo

Ingredients:

½ red onion that has been macerating in 2 tablespoons red wine vinegar for at least 10min

3 ripe tomatoes finely diced

Juice of 2 limes

½ cup finely chopped coriander

1 long green chilli or 2 jalapenos finely diced

¼ tsp smoked paprika.

2 tsp salt flakes

Method:

Drain the vinegar from the onion and combine all ingredients in a large bowl. Check for seasoning/chilli and adjust if necessary. Let the pico de gallo sit for at least 15 minutes to let the flavours infuse before serving.

Charred capsicum and corn salsa

Ingredients:

Corn from 1 fresh cob

1 large red capsicum charred on the stovetop or bbq (stalk, skin, seeds and pith removed)

1 tsp salt flakes

½ tsp chipotle powder

1TBL olive oil

Juice of ½ lime

Method:

Puree all ingredients together in a blender or food processer. Check the salsa for seasoning before serving.