Mexican food is one of my all time faves. I never really had it growing up so I’m trying to cram in a childhoods worth of Mexican delights. Recently it has been tortillas and nachos but I’m slowly expanding my recipe book to more ideas.
The key to good Mexican food is a good salsa. And the best salsa’s are homemade! Store bought salsa is notorious for added sugar which isn’t needed. Cut out all the bad stuff by making it yourself! Nothing beats a tomato salsa made at home with fresh ingredients.
It you want to go the whole ten yards yourself, you’re welcome to use fresh peeled tomatoes. Mark a X at the base of the tomato and blanch tomatoes in boiling water for a few minutes. The skins should start to peel at the X. Remove from water and peel skins. Then follow the recipe as planned.
Here in New Zealand tomatoes are pretty expensive at the moment so I’m using a can of whole, peeled tomatoes for this recipe.
The Perks Of Homemade
Since becoming vegan a year ago I really started looking into what’s in my food. I slowly realised how many additives are in our foods. When food is homemade there’s no need to add extra flavours and preservatives because you aren’t trying to convince people to buy it. I truly believe the best tasting foods are homemade without all the nasties. No preservatives, no long words, no E numbers or additives and with ingredients you know and love.
So next time you’re having Mexican night, try to make your own salsa!
Fresh tomato salsa with a bit of a kick. Perfect for Mexican night or as a side dip.
- 1 can of whole, peeled tomatoes (Check the ingredients to make sure they haven’t added anything extra)
- 2 fresh tomatoes, diced
- 1 small white onion, roughly chopped
- 1/2 a small chili, diced
- 2-3 garlic cloves
- 1-2 handfuls or coriander
- 1/2 tsp of cumin
- 1 lemon
- salt and pepper to taste
- Add all ingredients to a blender or food processor and pulse 4-5 times.
- If you prefer a chunky style dip leave it as is, otherwise pulse 3-4 more times until it has reached desired consistency.
- Refrigerate until ready to serve. Pair with chopped coriander and fresh guacamole.