..where teens can learn to cook restaurant quality meals for the family
Salsa Cruda
This Salsa Cruda is addictive. Tangy, spicy, fruity, salty, everything you want to dip your nachos in, or frankly spread on just about anything. It also goes well as a left over sauce to sling in a bolognese or chill con carne! We nearly always have a bowl on the go.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- chopping board
- chefs knife
- Serving bowl
- Blender (A food processor, blender, or stick blender works well. We've also tried a Nutribullet but it comes out cloudy in that, whereas it's glossy and vibrant when chopped by a blender)
Ingredients
- 400 g canned tomatoes (drain them!)
- 1 tbsp lime juice about half a lime
- 20 g fresh coriander (or just a bunch!)
- 2 cloves garlic
- 0.5 onion
- 2 green chillies (or other chillies to suit)
- 0.5 tsp salt
Instructions
How to make this fast!
- Wash your hands thoroughly
- Grab your blender ready to load up
- Drain the 400 g canned tomatoes and add to blender
- Roll your lime up and down your chopping board to burst the juice loose inside! This is a great way to get more juice from lemons or limes. Push quite hard as you roll. Alternatively, you can just squeeze it a lot.
- Cut the lime in half (so that you can see it's circular cross section) and squeeze the juice through your loosely held together fingers, and straight into your blender. Check that you're adding about 1 tbsp lime juice
- Peel the 2 cloves garlic, chop roughly, and add to your blender
- Peel the 0.5 onion, chop into quarters, and add to your blender
- Rinse the 20 g fresh coriander under cold water, shake off, and add to your blender
- Deseed your 2 green chillies by cutting them down their length, then using a teaspoon, scrape out the seeds. You might want to get some help to do this. It's often recommended to use gloves (cooking ones, not your wooly ones, dopey). And if you don't use gloves, don't touch parts of your skin afterwards or you'll regret it!Once deseeded, chop in half again, and add to your blender
- Sprinkle the 0.5 tsp salt in to your blender
- Switch the blender on! Blend thoroughly enough so that it's all mixed. When done, switch the power off at the wall
- Taste the salsa. It should be amazing. If it isn't, make it amazing by adjusting the salt and more lime (or more chilli – add whatever you feel it needs!) It should be tangy and mouth-watering. Check if you're dribbling everywhere and you'll have done it about right.
- Let the salsa sit for about 10 minutes before serving to allow the flavors to meld.
- Serve with a bowl of nachos
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂