Thursday, June 16, 2011


As promised, here are two salsas to blow your mind.  Basically put everything into a blender and whiz away.  Add as little or as many chillies as you can handle.  I put 3 birds eye green in my salsa cruda, 2 birds eye red in my salsa roja.

I served these salsas with corn tortillas (tio pablo) shredded lettuce, grated cheese, chopped avocado mixed with coriander and lime juice, panko crumbed terakihi and a chipolte pepper sour cream.  My mouth is salivating just remembering....

Salsa Cruda

10 small green tomatoes
2 cloves garlic, crushed
1 handful chopped coriander
1-4 green chillies
juice of 1 lime
1 teaspoon salt

Salsa Roja

1 can chopped tomatoes in juice
2 large red onions, finely chopped
1 handful chopped coriander
4 cloves garlic, crushed
juice of 1 lime
1-4 red chillies

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