There is nothing like a fresh salsa on a hot day. If you’re not too keen on chillies or hot food you can leave them out or just add a little bit, the best part about salsa is that you can make it to your tastes.
Ingredients:
- 1/2 red onion
- 2 red chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
- Juice of one lime
- 1/2 cup chopped coriander
- Salt and pepper to taste
- Pinch of dried oregano
- Pinch of ground cumin
Method:
Start by roughly chopping the tomatoes, chillies, and onions. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for more heat.
Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don’t have a food processor, you can finely dice by hand.
Place in a serving bowl. Add salt and pepper to taste. If the chillies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chillies, or add a little more ground cumin.
Let sit for an hour for the flavours to combine then serve with quesadilla, corn chips or nachos.