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.
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.
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.
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.
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 - 2019 P.A.Grosse. All Rights Reserved