Mexican Salsas

cooking

MEXICAN

SALSAS

Downloadable PDF 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.

Play Video

Orange + Thyme Panna Cotta

Mexican Salsas

Fig, Goats Curd Salad

Spring Onion Pancakes

Modern Prawn Cocktail

Address:

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