I’ve seen and tasted some absolutely SHOCKING salsas in Melbourne. There’s no need for it to be difficult or tinned or jarred EVER. It’s so simple and is one of the freshest recipes I know.
I’ve had local friends repeatedly tell me this is the best salsa they have ever tasted. Once you try this, you will NEVER buy that salt and preservative riddled awfulness available in stores and food chains.
4 tomatoes of your choice (I like roma for this salsa)
1 tbsp tomato paste
1/2 medium white onion, finely diced
1 tsp cumin
1 tsp granulated garlic
juice from 2 fresh limes (or equivalent amount from a lemon if you don’t have limes)
1/2 bunch cilantro (coriander), fresh, chopped coarsely
3 tbsp white vinegar
however many diced pickled jalapeño slices depending on desired heat
salt to taste
Blanch and peel skins off tomatoes. (Place in boiling water for a few minutes, then immerse in an ice water bath to shock the tomatoes making the skin easy to peel off.) Dice tomatoes into chunks and place in your bowl. Finely mince half a medium white onion and add to bowl. Add a tablespoon of tomato paste, a few shakes of cumin and granulated garlic. Add the juice from two fresh limes or lemons. Coarsely chop some fresh cilantro (coriander) and add. Add about 3 tablespoons white vinegar, and dice as many jalapeños as you want for the amount of heat you’re aiming for. (Add 3 diced jalapeño slices for mild.) Salt to taste.
Other elements can be added for depth of flavour. If you find something you absolutely love, I’d love to hear what it is!
Good by itself with tortilla chips. (Not Doritos! Mission have a really good salted tortilla chip that’s excellent with this salsa.) Also good as an ingredient in burritos, tacos or with rice and beans.
Rice is such a classic staple in many cuisines. It’s tasty, it goes with everything and yet tricky to get right if you don’t know how. Once you do know how to make it, it’s one of the easiest dishes to cook. When done right, it should be light and fluffy, not gluggy and sticky.
1 cup of long grain, white rice
finely minced or granulated garlic
minced fresh red or dried onion
1 tsp (and a bit) tomato paste
salt to taste
chicken stock or bouillon
1 tbsp vegetable oil
1/2 cup frozen veggies (optional)
Heat a non-stick stock pan with medium heat until water rolls on the surface. Add 1 tbsp vegetable oil or enough to lightly cover the bottom of the pan. Add the rice and let brown until golden. (It will first become translucent and then will start turning opaque white and finally golden.)
Add garlic, onion and 1 heaping tsp tomato paste. Stir until evenly coated and just combined. Add 1 cup of chicken broth and give it another good stir. This will be the last time you stir so the rice turns out light and fluffy. Keep the heat on medium until the liquid begins to reduce. Depending on your heat, 5-8 minutes. Then add another cup of water and turn the heat down to a low simmer for the next 10 minutes.
Add a grind of salt if desired and half a cup of frozen veggies if using. Cover. Keep an eye on it so it doesn’t burn on the bottom. When it looks like there’s no more steam coming out, check the bottom to make sure it’s dry-ish but not stuck. Turn the heat off and leave covered for another 5ish minutes. Transfer to a serving bowl and fluff with a fork if needed.
Serve in burritos, tacos, as a side with slow cooker dishes. Versatile and delicious!