Smokin' Salsa

I don't know many people that don't love a little Mexican on the side! Flick off the stodgy, super cheesy, creamy, "I'll taste that again tomorrow" version of Tex Mex and enjoy the sultry and bold flavours that come from the Smokin' spice alongside the lively freshness of a bowl of fresh salad, avo and maybe some black rice.

If you want to spend a little more time and make it chunkier and a little more "store bought" and fancy like, the fry off some diced onion and red capsicum first. This version is the "Shit, I haven't got any salsa" version. Few ingredients, a quick heat on the stove, the longer the better to let the flavours infuse, and you're done before the tacos are heated.

Store bought salsa has a heap of extra weird stuff added in so I make my own! Then we never run out. Whip this up on the side while you’re making other things.

It lasts for a good 5 days (but not really…usually goes in one sitting!). What you don’t eat, pop in the freezer for another day….same with your leftover rice. Unless you’ve got plans to eat your leftovers over the next few days, get them in the freezer, even if it only serves one person. That rainy day will come!

Whack a big blob on your Mexican Pulled Pork Bowl or as a dip with crackers.

Servings: 500ml
Smokin' Salsa

Smokin' Salsa

This recipe is super quick to whip up and replace the shop version that is filled with nasty ingredients. It can also double as the base for many other recipes. Lasts well in the fridge stored in a salsa jar from the shops...no-one will know the difference!

Ingredients

  • 400g fresh or tinned organic tomatoes, diced
  • 1 teaspoon Smokin’ Spice 
  • OR
  • 1/2 tspn of both ground cumin and paprika (smoked is good)
  • Extra chilli if you fancy (I say ¼ teaspoon)
  • 1 teaspoon rapadura sugar or honey
  • 1 teaspoon Apple cider vinegar
  • Pinch of salt

Instructions

  1. Toss it all in a saucepan on a moderate heat
  2. Simmer gently for 10 minutes
  3. Taste for sweet, spicy, salty and sour.
  4. Not sure what that means? Add a little of what you can't taste.
  5. Store in a jar in the fridge and always use a clean spoon. Keeps for up to 2 weeks or until the green fluff appears - you be the judge!

Options:

Blitz for a smooth sauce.

Serve as a salsa on your favourite Mexican bowl, tacos or nachos or warm as a Smokin’ Sauce with grilled chicken or homemade burgers.

 

 

 

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