Mexican salsa

recipe

Mexican salsa

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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.

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

Preparation: 15 Total Time: 15min

Directions

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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.
Experiment with other ingredients. Add sliced avocados, prawns, cooked cactus or feta to the salsa. The variations are endless!

Source: The Mexican Mama's Kitchen