Mexican Salsas




Downloadable PDF Recipe HERE

Pico de gallo


  • 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


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


  • 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


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

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P.O. Box 653 Hurstbridge, VICTORIA, AUSTRALIA, 3099