I would love to learn Ballroom Dancing. I want to glide around a room with elderly people who learnt their gentle skill in a by-gone era.
I aspire to the nonchalant look as my partner gently holds me and my feet do impossibly intricate things.
There is a scene in The Sound of Music where Maria dances the Ländler with Captain Von Trapp. It is so beautiful it makes me hold my breath. And then I feel like crying. I have no idea why, and I feel very foolish, it is at odds with my usual scepticism.
Still, my Salsa is neither gentle nor romantic, but it will dance on your tastebuds. Have a chilled beverage to hand.
2 onions, finely chopped
3 small green chillis
Olive oil to fry
1 large tin of tomatoes / tin of chopped tomatoes
Big handful of fresh coriander
1 tbsp tomato puree
Crushed dried chillis are optional
- Finely chop the onions and place in a frying pan
- Chop the chillis (top tip, if you freeze them first and chop them whilst frozen, they don't burn your fingers) and place in the pan
- Fry the onions and chillis gently for about 4 mins, stirring so that they don't stick, or brown
- Chop in half the handful of coriander (easiest is to hold it over the pan and cut with scissors) Stir through
- Open the tomatoes and chop them into the pan. Stir
- Bring to the boil and then turn down so the salsa simmers gently
- Add the tomato puree
- Simmer for about 15 minutes stirring ocasionally. The aim is to simmer off the excess juice
- At the end, add the rest of the chopped coriander and the sugar. Stir through and taste.
- If it's not fiery enough, add the dried chillis. If it's way too fiery, damn, sorry! Add another tin of chopped tomatoes and more sugar.
© Pig in the Kitchen 2007