Recipe for Salsa Mexicana
Although not Spanish dishes this Mexican in origin accompaniments go well with the colours and spirit of Spain.
This a very authentic Central American salsa beating shop bought
versions by a country mile.
Serve as a snack to go with tortilla chips or bread or use the Salsa to go with a meal such as steak or grilled pork or fill soft tacos with guacamole then some shredded meat and top with the salsa and roll in to a burrito, the choice is yours!
Ingredients
1 small onion
Bunch of coriander size palm of your hand
2 ripe tomatoes
2 thin chilies (or more if you like hotter)
Half teaspoon of salt
Juice from a whole lemon
Splash of white wine vinegar
Method
Chop up the onion in to thin slices and then dice them up finely then do the same for the tomatoes and place all in to your chosen serving bowl.
Chop the chilies and the coriander very finely, stalks included. Add these to the bowl, seeds from the chilies included.
Add the salt, lemon and vinegar then give a good stir to mix all the ingredients together.
This can be served straight away but is best left for an hour to let the ingredients infuse before serving.
