Salsa Mexicana

Salsa Mexicana

By
From
Cantina
Makes
750 g
Photographer
Chris Middleton

A fresh salsa and probably my favourite, as it was in this recipe that I first used the refreshing jicama, which I now can’t live without. Seasonal elements can also be added to this classic salsa, like grilled pineapple or diced citrus fruit. It is also amazing with miniature Australian finger limes, which are the size of pea eggplants (aubergines). Ideally salsa should be consumed the day you make it.

Ingredients

Quantity Ingredient
1 red onion, finely diced
6 cherry tomatoes, quartered
150g jicama, finely diced
2 jalapenos, seeded and thinly sliced
1 habanero chilli, seeded and thinly sliced
4 large handfuls coriander leaves, roughly chopped
150ml Zesty lime dressing
or 150ml lime juice
sea salt, to taste

Method

  1. Combine the onion, tomato, jicama, jalapeño, habanero and coriander in a medium bowl. Just before serving, add the lime dressing or juice and toss to combine. Season with salt.

Paul’s tip

  • If jicama is hard to find, use breakfast radish or daikon (white radish).
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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