Wednesday, June 3, 2009

Salsa Time!

Well, the weather outside may still be chilly, but I've already got my summer tastebuds on. This simple recipe for homemade salsa takes about 10 minutes to make. Serve it alongside slightly warmed corn tortillas as a dip, or to top off vegetarian burritos or tostadas. It also works really well on top of baked marinated tofu, veggie burgers, or vegetarian meat-style loafs. Or add a couple of cups of cooked chickpeas for tasty light lunch.

Fresh Raw Salsa
1–2 fresh red chillies, deseeded and chopped
2 medium-sized ripe tomatoes, diced
spring onions, trimmed and finely sliced
1/4 cup coriander leaves, chopped
1 avocado, stoned, peeled and diced
juice of 1 lime

2 Tbs extra virgin olive oil
1 tsp coriander seeds, crushed
salt and pepper to taste

With your hands, mix together the chillies, tomatoes, onions and coriander in a bowl. Squeeze slightly as you mix.

Add the avocado, lime, olive oil, salt and pepper. Toss to combine.

Chill until ready to serve.