It is dead easy Sheps.
I'll add a couple of recipes in the supplement that are totally guaranteed.
You'll never be tempted to buy the bottled variety again.
Got a frying pan and some veg lurking about?
Nothing could be simpler. Even Mexicans can do it :-D
This is a great salsa for any occasion. Use in burritos, tacos or with tortilla chips. Or with plonked-together stir-fry's and rice.
It's really easy and tastes great! The nice thing is you can cheat or you can go by the book and it still tastes brilliant.
Here's the recipe |(feel free to amend it - it won't affect the outcome.
Prep Time: Just 10 minutes tops (if it takes longer you are doing something wrong).
• 2 cups of de-seeded, chopped up tomatoes (6-7 medium tomatoes or use a can if you are pushed. I usually do).
• The leaves from one bunch of fresh Coriander, chopped* but you can use dried Coriander if you don't have fresh. Coriander is king but Thyme or Oregano is also a good substitute - Dried is almost as good as fresh, don't worry.
• 6 cloves fresh chopped garlic or a good lashing of garlic paste if you are feeling lazy. Join the club.
• Half an onion chopped really fine (this is the important bit).
• 1 jalapeno pepper, finely chopped (how hot or sweet you have the chilli is up to you Sheps). Whip the seeds out and chuck them unless you really like it hot).
• Half a teaspoon of salt (or none if you are anti-salt like me. Let people add their own salt).
• About 1 tablespoon of lime juice or lemon juice is just as g
Just mix all the chopped ingredients until well incorporated.
Refrigerate overnight for maximum flavour. (Sheps, purists refrigererate overnight, because the flavours really mingle, but I don't - you can happily skip this phase and just scoff it).
That's all there is to it.
Use red peppers for a red salsa etc or whatever else is in the cupboard.
You might want to add a dash of good oil at the end if you want something gloopier but it is not crucial).
*If you grab a handful of Coriander leaves from the top of the bunch of Coriander and pull them out firmly, you will get mostly leaves. If a few stems or stalks are in there, don't worry, that's okay too.
TIP: If you go into about.com and click on their Mexican or Deep South/Southern recipes you'll find a lot more salsa recipes.
But this recipe above makes a really 'restaurant quality' salsa and is so easy that I can do it with one eye tied behind my back!
Here's another little winner that I have made a couple of times...it uses mangoes.
The mangoes give it a slightly sweeter taste which works brilliantly with stir fries.
PS Sheps: Where you see Cilantro in this recipe it is simply what the Americans call Coriander.
Found this Mango Salsa recipe below lurking on my desktop - it is from
and it goes like this...
An unusual twist on an old favorite. Tomatoes and cilantro form the base and little bits of sweet mango round out this unique salsa.
Prep Time: 15 minutes
1 cup ripe seeded tomatoes, coarsely chopped
1 cu mango, diced
1/2 cup finely diced cilantro
1/2 cup red onion, finely diced
1 tsp garlic powder
1/2 teaspoon of salt (use more if needed)
1/2 teaspoon black pepper
1 serrano chili, seeded and veins removed, finely diced
Mix all ingredients and refrigerate overnight to enhance flavors. Serve with tortilla chips or on top of carnitas.
PS Sheps: Clicking on this about.com link above will bring you links to other good salsa recipes plus a lot of other spicy recipes.
PPS For more on Cilanto=Coriander - see...