Mexican Salsa

Spicy, Mexican-style sauce for tortillas

Ingredients:

• 3 handfuls of rice
• 6 long green chillies, chopped
• 1 tin chopped tomatoes
• 1 tin mixed beans. This was a tin of ASDA Mexican-Style Bean Mix comprising of (apart from a lot of water and a pinch of calcium chloride) the following which, when drained, the weighed 240g:
  • pinto beans (30%)
  • haricot beans (30%)
  • red kidney beans (20%)
  • black turtle beans (20%)
• small handful of coriander leaf, chopped
• lemon juice
• 1 red pepper, chopped
• 2 onions, chopped
• 1tsp jeera
• 2 cloves of garlic, pressed
• 1tsp salt

Method:

First of all, put the rice on to cook. Keep an eye on it and when it is ready, drain it.

In the mean time...

Mexican-style bean mix - all in a tin from your local supermarket.

Drain the beans and wash them in a strainer. Put them to one side.

Jeera, chillies and peppers - all at the hot end of the cooking.

In a large pot, fry the cumin until it changes.

Add the chillies and fry them for getting on for a minute.

Add the red pepper and put the lid on.

Remember that peppers have a lot of water in them - see the knowledge and cheats page.

Onions bring down the temperature, allowing you to add the garlic.

Add the onion and garlic and let it fry for a few minutes, until the onion has started to go soft/translucent

Add the chopped tomatoes, salt, coriander leaf, lemon juice and mixed beans and bring to the boil but don't boil it for long.

Put the now-cooked rice into three lunch boxes.

Pour the salsa sauce on top of it and that is it.

This makes a perfect meal to go with home made tortilla chips.

Finished Salsa sauce, on a bed of rice.

Variations:

Add or substitute anything that you like:

• Use different bean types,
• Add chopped Jalepenos instead of thin green chillies - they are not as hot but are more showy

Copyright ©2005 - 2021 P.A.Grosse. All Rights Reserved