mexican salsa, vegan salsa

Mexican Salsa

Love your salsa!!?!

Brighten up any meal with this salsa. Use as a dip, in your burritos enchiladas, alongside your Mexican rice, as a topping for bruschetta, in your salads or to add a hum to any rice or soup dish. The options are unlimited.

Salsa:

  • 8 ripe tomatoes
  • 1/2 large bunch of fresh continental parsley
  • 1 large bunch of fresh coriander
  • 1 purple onion
  • 6-12 slices of pickled jalapeño finely chopped
  • 1 large clove of garlic, finely chopped
  • 1-2 juice from limes, if you can’t get limes use lemons
  • extra virgin olive oil
  • red wine vinegar – a splash
  • Himalayan pink salt or sea salt
  • freshly ground black pepper

Optional:

  • sweet corn kernels
  • black beans

Method:

  • Dice the tomatoes
  • Finely chop fresh herbs
  • Peel and finely chop the onion and garlic and jalapenos (if not already done)
  • Add all to the bowl and combine.
  • Add lime juice and olive oil
  • Season liberally with salt and pepper
  • Toss and serve, or set aside to chill in the fridge until ready to serve.

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