“My salsa, salsa, salsa, salsa, my salsa
Makes all the pretty girls [or boys!] want to dance
And take off their…”

Salsa is the special sauce of Mexican cuisine. Chunky or smooth, mild or “blow your head off” hot, they offer a wonderful medley of flavour derived from an array of chillies, spices and fresh herbs. Many peppers, which are native to Mexico, create the unique tantalising flavours of every dish. The scarcity of these resources may be the reason I have been unable to find any good authentic Mexican restaurants in the UK. However, I do my best to create authentic flavours in my kitchen, and hope to one day share it with the rest of Glasgow, and the UK as a whole. Business investors… call me!

Traditionally, salsas have been created in mortar and pestle, but today blenders have become a Mexican chef’s best friend. This salsa fresca recipe is dead easy, and has some kick, which is a perfect finish to any Mexican dish. Topped with chopped fresh coriander, this salsa fresca is a sure winner with the boyfriend and friends who dine with me.

Makes about half a cup, plenty to go over 12-14 small tacos
Active prep time: 5 minutes
Cook time: 20 minutes

Ingredients

• 2 jalapeños, stems off, and deseeded (optional for a milder salsa)
• 3 vine-ripened tomatoes, stems off
• Crushed sea salt
• Fresh coriander, chopped

Approach

1. Preheat oven to 180ºC
2. Place chillies and tomatoes on a baking tray
3. Roast for 20 minutes
4. Transfer chillies and tomatoes to a blender
5. Blitz until smooth
6. When you take off the blender lid, you will get a whiff of the chillies… yowza!
7. Season with salt to taste
8. Dish into a small sauce bowl and garnish with fresh coriander
9. Drizzle onto dishes or use a dip with fresh corn tortilla chips, and enjoy!