A slightly spicy dip, perfect when paired with tortilla chips and guacamole
300g plum tomatoes
1 large garlic clove
1 tsp ground cumin
1 tsp salt
Small bunch of coriander, stalks & leaves
Juice of ½-1 lime
30-50g pickled jalapenos
Remove the skins from the tomatoes by scoring then blanching them in boiling water for 30 secs. Don’t discard the skins as you can make tomato powder from them.
Chop the tomatoes in half and remove their green tops. Chop the tomatoes again and add them to a food processor. Add the garlic, cumin, salt and coriander and blitz until pureed. Taste the salsa to check the seasoning, then add in some lime juice, using only half to start.
Add in as many jalapenos as you fancy and pulse a couple of times. Taste to check the balance, adjust with salt, lime, or more jalapenos, then serve—perfect with tortilla chips and guacamole.
Recipe: Beca Lyne-Pirkis