I love Mexican food and I’ve wanted to make my own Salsa for ages. I was inspired when I found this one on line which I converted for the TM and I also added a few extra ingredients that I think go well with it too.
Serve with tortilla chips, enchiladas, tacos, scrambled eggs, quesadillas, etc.
Recipe inspired by: https://hubpages.com/hub/The-Best-Homemade-Mexican-Salsa-Recipe
ThermoFun Mexican Salsa – Week 8, 2014
Ingredients
- 700g boiling water from kettle
- 8 tomatoes, halved
- 2-3 green chillies
- 3 garlic cloves, peeled
- 20g olive oil
- 1 red onion, peeled and halved
- 1 capsicum, quartered
- handful fresh coriander
- 1 teaspoon cumin, ground
- 1 teaspoon oregano, flakes
- ½ teaspoon paprika, sweet
- 1 tablespoon raw sugar
- juice of half lemon or lime
Instructions
- Pour boiling water into TM bowl and insert basket with tomatoes and chillies. Cook 10 mins, Varoma / speed 2.
- With the aid of your spatula, remove the basket and allow tomatoes and chillies to cool down. Discard water in TM bowl. When tomatoes have cooled down discard their skins.
- Place garlic, oil, onion and capsicum into TM bowl and chop 5 sec / speed 5. Scrape down and sauté 5 mins / Varoma / speed 1.
- Add remaining ingredients, including tomatoes and chillies and chop 2 sec / Turbo. Scrape down.
- Cook 15 mins / 80°C / speed 1 / MC off, placing simmering basket onto TM lid to prevent spatter.
Notes
* You may need to increase cooking time if tomatoes are very juicy.
* The juice of a fresh lime or lemon is not necessary but it will temper the salsa's spiciness if needed.
* Store in a sealed container in the refrigerator for a week; store in the freezer for up to one year.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
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