Salsa, which translates as salad, is served as an accompaniment to spicy Mexican foods. As with my Vegetarian Burrito recipe, I’ve included a less spicy, more child-friendly version as well as the main recipes.
Melon and Mango Salsa
Serves 2-3 as a small side salad
The mango and melon in this version are particularly refreshing. Slices of green jalapeno pepper can be added for the brave. Don’t use more than three or four slices though or it will detract from the refreshingly sweet flavour of the fruit.
Ingredients
- 1 medium mango, peeled and cut into small cubes
- 1/8–¼ galia melon
- 1 large tomato
- ½-¾ stick celery
- ¼ small red pepper
- 2 tsp lime juice
- 1 large clove of garlic, finely chopped
- ¼-½ red chilli pepper, de-seeded and finely diced
- ½ tbs flat leaf parsley, chopped
- ½ tbs fresh coriander leaf, chopped
1. Combine all of the ingredients, chill and then serve.
The Mild and Simple Version (especially suitable for children)
- ½ large/1 medium mango, peeled and cut into cubes
- ¼ galia melon, peeled, de-seeded and cut into cubes
- ¼ yellow pepper, diced and de-seeded
- 1 stick of celery, chopped
- 1 large/2 small-medium garlic cloves, finely chopped
1. Combine, chill and enjoy.
Mexican Salsa
Serves 4-6 as a side salad
Salsas can be raw or cooked. This one combines both methods to create a saucy side dish with added texture. The two sets of ingredients can be served separately if you prefer but, if you do this, transfer half of the jalapeno peppers from the raw ingredients list to the cooked ingredients. Leave out as much of the chilli pepper and jalapeno pepper as you think necessary if making this salsa for tender spice-averse young taste buds.
Raw Ingredients
- ¼ small onion, finely diced
- ¼ red pepper, finely diced
- ¼ green pepper, finely diced
- 1 inch/3cm length of cucumber, finely diced
- ½ celery stick, finely chopped
- 2 large tomatoes, finely chopped
- 2 tsp fresh coriander leaf, chopped
- ¼-½ red chilli pepper, de-seeded and finely diced
- 1 garlic clove, finely diced
- 2 generous squeezes fresh lemon juice
- 8 slices green jalapeno pepper (the type jarred in brine)
Cooked Ingredients
- ¾ small onion, finely diced
- ¼ red pepper, finely diced
- ¼ green pepper, finely diced
- ¼-½ red chilli pepper, de-seeded and finely diced
- 2 garlic cloves, finely diced
- ½x 14½oz/410g tin chopped tomatoes
- 2-3 tsp fresh coriander leaf, chopped
- ½ tsp salt
- 3 grinds black pepper
- 1 tsp oil
- 1 tsp tomato purée (optional)
1. Combine the raw ingredients in a dish.
2. Sauté the first five ingredients from the cooked list in the oil for 3-5 minutes until they soften. Add the remaining ingredients from this list, using the tomato purée to thicken the sauce if juice from the tinned tomatoes accidentally gets in. Simmer for 10 minutes, stirring well, then leave to cool.
3. When fully chilled, combine the two sets of ingredients and serve as a condiment or side salad.
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