This simple but tasty version comes from The Hairy Bikers. Perfect for the tomatoes and chillies in Camel CSA’s veg boxes this week.
Raw salsa is a delicious and easy accompaniment to all sorts of food – from simple Mexican corn chips to Tex Mex dishes from chilli con carne to guacamole to beef fajitas to beef tacos to vegetarian nachos. It also makes a very good chunky dip for raw vegetables.
Preparation: 10 minutes
Cooking: None
Ingredients
250g/9oz fresh tomatoes, finely chopped
1 small onion, finely chopped
3 mild chillies, finely chopped
bunch coriander, finely chopped
salt, to taste
lime juice, to taste
1 tbsp water
Method
To make the salsa, combine all the ingredients together in a bowl and serve immediately.
Couldn’t be easier!
From Sarah Raven’s Garden Cookbook. Based on a recipe by Irish chef Denis Cotter, she says it ‘has lots of different flavours, with a lovely after-bite.’
Serves 6
Preparation and cooking: 20 minutes
Ingredients
450g onions
½ savoy cabbage (about 400g)
2 tbsp olive oil
2 red or 4 green chillies, finely chopped
4 garlic cloves, finely chopped
about 5cm fresh root ginger, peeled and chopped
2 tbsp coriander seeds, crushed
800ml good vegetable stock
400ml tin of coconut milk
bunch of fresh coriander, chopped (optional)
juice of 3 limes
salt and black pepper
Method
Finely chop the onions and very finely shred the cabbage. Heat the oil in a pan, add the cabbage and onion and cook over a moderate heat for a couple of minutes before adding the chillies, garlic, ginger and coriander seeds. Continue cooking for about 5 minutes, stirring regularly, until the onion and cabbage are tender but still have a bite to them.
Bring the stock to the boil in a separate pan and add it to the vegetables. Simmer for 5 minutes, then add the coconut milk, half of the fresh coriander (if using), the lime juice and finally salt and pepper.
Serve the soup with extra coriander to taste.
NOTE: chopped parsley could be substituted for the coriander.
