This has to be the best salsa recipe I have ever made. It is chunky and full of fresh flavour but has quite a bite. It is fantastic served as a dip with tortilla chips and the leftovers can be used up for a fantastic lunch by scattering tortilla chips into a heat proof shallow dish, scattering the salsa over the top and topping with cheese (Gouda works well but cheddar is fine. Put under the grill for a couple of minutes to let the cheese melt then serve hot with either sour cream or guacamole. Fantastic!
The recipe came from a Cowboy Grill cookery book that my friend Joe bought for me when I returned to the UK after working for 6 glorious months in California. Each recipe in the book is from the families and colleagues of some of the greatest cowboy actors and actresses , singers and filmmakers as well as some from real life cowboys, ranches and chuck wagons. Joe bought me the book because of my love for cooking and my husband’s passion for cowboys. What an innovative present! Mind you, he was quite an innovative sort of bloke! We often revisit the book for tried and tested recipes but this one is by far our favourite.
The recipe comes from the Grapevine Canyon Ranch in Pearce Arizona. It always amazes me how easy it is to make, so much so I would never entertain the idea of buying salsa from the supermarket. I hope you enjoy it as much as we do.
Spicy tomato salsa Makes enough for 6 with leftovers
- 2 x 400g tins chopped tomatoes
- 1 bunch spring onions, sliced into 1 cm chunks
- 2 large green chillies, thinly sliced
- 1 tsp salt
- 1/2 tsp dried oregano
- 2 tbsp chopped fresh coriander
- 1 tsp dried cumin
- 1 tsp garlic powder
- tortilla chips to serve
- Put one tin of tomatoes , the coriander, chillies, salt, oregano, cumin and garlic powder into a food processor and whizz until the chillies are fine. Mix in the second tin of tomatoes .
- Put the sliced spring onions in a serving dish and pour over the tomato mix. Mix well then chill until ready to serve with tortilla chips.
Tasty Advice 