Delicious. That was my lovely wife’s verdict on this bright and zingy salsa. You might think that she has to say that, but we have a deal: if something isn’t right she has to tell me, that’s the only way I can get better. She won’t mince her words, so if she says it is delicious you can bet that it is.
This is a great accompaniment to Mexican and South American dishes – fajitas, tortillas, chilli – and is also good for barbecues and as a dip for tortilla chips.
RECIPE – feeds 4 as a side
1 long red chilli, de-seeded and roughly chopped
1 long green chilli, de-seeded and roughly chopped
4 spring onions, trimmed and roughly chopped
4 ripe tomatoes, de-seeded and roughly chopped
red wine vinegar
1/2 cucumber, de-seeded and finely chopped
1 yellow pepper, de-seeded and finely chopped
1 red pepper, de-seeded and finely chopped
1 or 2 limes, and the zest of one
chopped fresh coriander leaves to garnish
Prepare all the ingredients.
Put the chillies, spring onions and tomatoes in a food processor with some salt and pepper and blitz until finely chopped. Tip into a sieve and leave for a few minutes to let the excess moisture run out, then tip out into a large bowl, check the seasoning, then add a good glug of red wine vinegar. Stir thoroughly, then add the finely chopped cucumber and peppers, and the zest of one lime. Stir thoroughly then add the juice of one lime.
Now it is time to taste and adjust the flavours. As required, add more red wine vinegar, salt and pepper and lime juice until the flavours are nicely balanced. Add them each a little at a time, you can always add more if required but you can’t take it out again.
When it tastes just how you like it, set aside until you are ready to eat. It is best to leave it for at least 30 minutes so the flavours can fully develop. Just before serving, add the chopped coriander to garnish, and stir through.