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Mexican Salsa

Written by Yorky

Ingredients 6 Fresh Serano green chilies 1 Large onion, finely chopped Grated rind and juice of 2 limes 8 Firm ripe tomatoes, skinned and diced Handfull of fresh coriander leaf, finely chopped 1/4 tsp Sugar Salt Method Thread the chilies on a skewer and roast over an open flame until the skins blister. Place the chilies in a strong plastic bag and tie securely to keep the steam in. Set aside for 20 minutes. Put the onion in a bowl with the lime rind and juice. Mix and set aside. Remove the chilies from the bag and peel of the skins. Slit and remove the seeds for a milder flavour. Roughly chop the chilies and set aside. Put the chopped tomatoes in a bowl and add the onion and lime residue. Mix then add the chilies and coriander leaf and sugar. Mix gently until the sugar dissolves and the ingredients are coated with the lime juice. Cover and chill for 2 to 3 hours.

 

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