As a guest blogger for Izzie’s lovely site I am going to introduce a dip. This sounds like a cop-out, but I am passionate on the subject matter.
As a child, our Friday nights were usually spent at one of our neighbours’ houses and quite often at our Mexican/American friend Denise’s.
When some of the other kids were understandably dubious, I would be in the garden with my friends wolfing down blue tacos or mole ‘chocolate’ chicken before an evening of rollerblading!
For anyone who has ever bought Doritos Dipping Salsa - hang your head in shame. That sugary gloop with the incognito vegetables and countless E numbers should be banned. My heart always sinks when someone brings round a ‘dip selection’ to a party. 1) The party will probably be rubbish, 2) I could have made my own for half the price and 3) having been to Mexico, I believe that we Gringos have a thing or two to learn about party food.
This is how you make a great Salsa:
(I usually stick on some Gypsy Kings to get me in the mood)
1 Huge bunch of Coriander, stalks off
1 Tin of tomatoes (any) although the equivalent weight of fresh tomatoes with the fleshy part removed is even nicer.
2 Spring onions
1 Small red onion
Red Chillies (as much or as little as you like, the more the better in my opinion)
1 Large lemon or 2 limes squeezed
BIG pinch of Rock Salt
A few large shakes of Crystal Louisiana Hot Sauce (very hard to find, non-essential!)
Put the onions into the magi mix first of all and blend. Then add the tinned tomatoes along with the other ingredients and blend some more, until you are left with a mostly dark green, rich red sauce with flecks of coriander leaves coming through. Make sure you have no pips in the lemon/lime juice as once you blend the salsa it’ll be left with a horrid bitter taste.
Remember it is not just a dip! It tastes great on fish (instead of a salsa verde) or add a few tablespoons to avocadeos to make the best flavouring for guacamole. This salsa needs to be seasoned to taste, I just keep adding until it tastes right.
Salsa just means sauce, so there are countless variations, but this is the one that we used to eat and it is possibly my favourite combination of flavours that take me straight back to those lovely summer evenings.