Mexican Salsa

Name: Mexican Salsa
Yield: Serves 8
Cuisine: Mexican
Ingredients: ¼ tsp ground cumin; 2 tsp salt; 3 ripe avocados, cut into chunks; 60 g fresh coriander (or more if you’re a “cilantro” fan); 2 fresh tortillas cut into 4 x ½ cm strips; ½ cup olive oil; 1–2 jalapeno peppers, finely diced (fresh is best but pickled will do); 6 tomatoes, cut into rough chunks or 400 g cherry tomatoes, halved; 6 tomatoes, cut into rough chunks or 400 g cherry tomatoes, halved; 1 medium red onion, finely diced; ¼ cup lime juice (freshly squeezed is great but you might have to settle for bottled)

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

When I lived in the States, I fell in love with American-Mexican food – especially the sweet $1 margaritas! And the softest flour tortillas.

Ingredients

6 tomatoes, cut into rough chunks or 400 g cherry tomatoes, halved
1 medium red onion, fine

Americas
Mexico
Side dish
Vegan
Central America

Method

Place the tomato and finely diced red onion in a large mixing bowl. Put the lime juice into a smaller bowl. Peel and cut the avocado, putting the chunks into the lime juice as you go so that the chunks do not discolour.

Add the avo and lime juice to the tomatoes and resist tossing the salsa at this point.

Wash, spin and chop the coriander and add to the salsa along with the cumi