*Disclaimer –I can not verify these chips. They're Doritos lightly salted, which back home would be an absolute travesty to use with chips and salsa, but being in the UK Doesn't afford me much luxuries in the corn tortilla department. This is also something we need to get on as a nation. #soapbox over.
Anyways, lets get to it.
|Delicious with chips and a margarita!|
400 ripe tomatoes
½ green pepper
3 cloves garlic
A couple of handfuls of coriander (cilantro)
Pinch of cumin (optional)
1 tsp. Ground pepper
1 tsp. Salt (or to taste)
First chop up the chillies, pepper, garlic, onions and half the coriander.
Put in a saucepan to boil with about 300ml of water.
Add some salt and the pepper.
Bring to a boil and boil vigorously until the pepper has faded from bright green to dark green or the water is evaporated by more than half.
Chop up the tomatoes into big chunks and boil them for about 5 minutes until soft.
Then set aside, to cool for about 20 minutes.
Use a hand blender to blend it up into a nice runny consistancy.
You can leave it chunky but for purposes of being authentic we want a nice watery texture.
Check for seasoning and serve with some chips and drink my pineapple cocktail!
*Note - depending on your ingredients, this salsa will come out more red or more green, or sometimes if you use tinned tomatoes it will be a lot thicker.