Perfect served with salty tortilla chips on a lazy afternoon in the sun, this salsa also tastes amazing with barbecue food – folded up with smoky chicken, soured cream and flatbreads or alongside some spicy skewered king prawns.
Ingredients: 2 cloves of garlic, ¼ onion, 2 red peppers, 5-6 large and ripe tomatoes, 2-3 chillies – deseeded and chopped finely, 1 can sweetcorn, 1 bunch of coriander, 1 lime.
Method: Get your best knife out because this recipe involves a lot of chopping.
1) Finely chop the garlic and onion then combine in a large bowl.
2) Roughly chop the red peppers and 3-4 of the tomatoes, then mix in with the garlic and onion.
3) Depending on how spicy you like things, start off by adding about 1-2 of the chopped chillies to the salsa.
4) Then stir in a couple of tablespoons of the sweetcorn.
5) Roughly chop the bunch of coriander and add to the salsa.
6) Season generously with salt and pepper, then squeeze in about half of the lime’s juice.
This salsa is open to how you like it. If it’s not hot enough for you, add more chilli. Too hot? Add some more chopped tomatoes or sweetcorn. Just make sure you get enough tang from the lime in there, it’ll get your taste buds tingling.