Mexican salsa
This is the simplest of salsas and it can be turned into things such as seviche, a base for a Mexican prawn cocktail, guacamole or a base for cactus salad, all available in my book. It is so versatile and is a staple of Mexican cuisine. This recipe makes one medium bowl
Adapted with permission from The Mexican Mama's Kitchen: Authentic Home-style Recipes by Sofia Larrinua-Craxton, MQ Publications, £14.99.
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INGREDIENTS:
 1 medium red onion, finely chopped
4 large tomatoes, chopped
Half bunch fresh coriander, finely chopped
1-2 fresh serrano or bird's-eye chillies, finely chopped
Salt and pepper
Juice of 1/2 lime
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PREPARATION:
1. In a large bowl, combine the onion, tomatoes, coriander and chillies. Add the salt, pepper and lime juice to taste. Pound with a pestle and mortar if you prefer a fine-textured salsa.
2. Experiment with other ingredients. Add sliced avocados, prawns, cooked cactus or feta to the salsa. The variations are endless!
Mama says: Try grilling the tomatoes and chillies until charred. This will give a delicious roasted flavour to the salsa.
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PREP/COOK
INFORMATION:
Prep time:
15 minutes
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Source: The Mexican Mama's Kitchen
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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