There are numerous version of these recipes from the traditional to the modern. These are just two we developed using products from the Americas Kitchen Garden theme.
Salsa Roja (Mexican Tomato Salsa)
500g ripe tomatoes*
4 spring onion, roughly chopped
2 chillies (green)
1 chilli (red)
Juice of half a lime
handful chopped coriander
Place onion in a processor with the coriander and whiz until finely chopped. Halve the tomatoes and add to the processor. Pulse until blended and coarsely chopped.
Transfer to a bowl and stir in lime juice
Deseed and chop chillies and stir into the salsa.
Season to taste with salt and freshly ground pepper.
*Recipe tip – if you feel your tomatoes are too wet or not red enough add a chopped roasted pepper to the mix before blending. Prepared peppers in jars work well.
Tomatillo Salsa Verde
100g chopped spring onion
½ cup chopped coriander
1tbsp lime juice
¼ tsp sugar
2 Green Jalapeno or 2 serrano chillies – deseeded and chopped*
Cut tomatillos in half and place cut side down on a foil lined baking sheet. Cook in a moderate oven for about 20mins until lightly browned.
Place tomatillos, lime juice, onions, coriander, chillies and sugar in a processor and pulse until all ingredients are blended and finely chopped.
Season to taste with salt
*Recipe tip – for a bit of added colour add a finely chopped red serrano at the end.