First of all, whenever anybody says salsa, in my head I’m repeating the above scene… where George and Jerry are discussing salsa being the number one condiment in America… and Jerry saying “It’s because people like to say ‘salsa’!”… and I can’t say salsa properly again after that.
It’s easy for me to see how it did become the most popular condiment – I like a sauce to be spicy and flavoursome. I’m not about plain old ketchup, I’m the one sneaking back to the kitchen to doctor it up somehow. Salsa fits my bill perfectly. And all you have to do is throw things into a blender and voila! spicy salsa.
Mexican food is one of the easiest and best cuisines to eat if you’re vegetarian, going veg, or just wanting to eat less meat. It’s so adaptable, and its big, bold flavours satisfy any kind of appetite. I usually go for a cheesy enchilada or bean burrito, or even a crispy taco on Mexican nights around here, but it’s hard to go past a spicy veggie-filled soft wrap with a dollop of sour cream and some SALSA!! on the side. Yum!
Happy Cinco de Mayo!
2 capsicums, one red, one green, sliced
1 onion, sliced
7-8 portobello or field mushrooms, sliced
juice of 2 limes or 1 lemon
1/2 tsp cumin
1/2 tsp paprika
2 chillies, sliced
2 cloves garlic
salt and pepper
tortillas, coriander and sour cream to serve.
1. Put the capsicum, onion, mushrooms, garlic and chillies in a bowl. Add lemon, cumin, paprika, salt and pepper and marinate at least 1 hour.
2. Fry over medium-high heat until veggies are soft and browned, about 8-10 minutes.
3. Serve on tortillas with optional extras.
1 400g can diced tomatoes
1 onion, roughly chopped
1 clove garlic
1-2 red chillies or jalapenos, roughly chopped
juice of a lime
small handful chopped coriander
pinch of sugar
1/4 tsp salt
1. Pulse until desired consistency.