Thursday, 15 March 2007

Salsa


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.


Salsa


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

0.5tsp sugar

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.
Have this on a jacket potato with houmus, or just dive straight in with crisps, they double up as spoons you know.

© Pig in the Kitchen 2007

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