Spicy Mexican SalsaMake on Drop
This is sooo good. We have made a couple of batches of it in no time flat and I need to make it again. YUM. It is the perfect flavour booster to have in your fridge for when you suddenly need to whip something up at a moments notice any time. You can go with nachos, quesadillas, Tortilla Stack, enchiladas, or just as a plain old dip~cue the corn chips! You are totally welcome...
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 4 Dried red chillies
- 6 Garlic Cloves
- 2 Teaspoons Cumin Seed(s)
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Bunch Fresh Coriander roots, stalks and leaves
- 2 Tins Crushed Tomatoes
- 2 Pinches Pink Salt Flakes BUY
- 2 Tablespoons Dark brown sugar
- 2 Limes zest and juice
Place chilli, garlic, cumin, EVOO and coriander roots and stalks into the Thermomix bowl (leaving out the coriander leaves) and chop 5 sec/speed 6
Scrape down sides of bowl and saute 8 min/varoma/speed 1
Add the tomatoes, salt, sugar and lime zest and juice and combine 6 sec/speed 6
Add coriander leaves and stir through.