Saturday, 20 November 2010

Mexican hot Chili Salsa

Mexican food, specifically Tex Mex sort of food, is favoured by the Indian Palate. No wonder seeing as Mexican fare is spicy and colourful, much like its Indian counterpart. Favourite Mexican foods include Tacos and Enchiladas (Tortillas stuffed with chilli pepper sauce and combinations of meat, beans, potatoes, vegetables or seafood). Popular sauces and dips include Salsa (pureed tomatoes with garlic, onion and jalapenos) or Guacamole (an avocado based dip). Why don’t you take inspiration from this colourful cuisine to brighten up snack time today.  We carry a complete range of Mexican ingredients at out store. To get you in the mood here is a recipe for Mexican hot Chili Salsa to spoon over over cheese toast for a colorful kick or serve as a spicy accompaniment to Tostitos low fat wholegrain nachos!

Mexican hot Chili Salsa (serves 4-6, Time 20 mins)

4 cups tomatoes, peeled and chopped
1/2 cup fresh chilli peppers, roasted and chopped
1/2 cup red capsicums roasted, peeled and chopped
1 cup onions, chopped
1/2 cup vinegar
3 tbsp tomato kethchup
2 garlic cloves, minced
1 tsp salt
1/4 tsp pepper

To roast fresh red chillies and capsicums slit so steam can escape and place on an oven rack, broil, turning occasionally for 20 - 30 minutes until the skins darken & blister. Cover with a damp cloth, allow to cool and peel. Discard skin and seeds, if any. Chop and combine with tomatoes and onions. In another bowl combine vinegar, ketchup, garlic, salt and pepper. Mix with tomato mixture and refrigerate.


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