Margarita Salsa

好吃大家一起吃

A zingy recipe I found sleeping in my little red book. This Mexican dip is all time favourite at parties and church events. I love doing it as no cooking is needed though a little intricately flavoured by spices and a cocktail mix. Overall...chop...chop...chop...mix...mix..mix! Skip the cocktail mix if you prefer a non-piquant salsa.

Ingredients:

(A)

1.5kg red tomatoes

200g Japanese cucumber

10 green chillies

80g coriander leaves

500g onions

10 cloves garlic

2 honey mangoes

(B)

2 tbsp coriander powder (local market )-toasted

1 tsp cumin (local market) - toasted

1 tbsp black pepper - toasted

1 1/2 tbsp sea salt

2 tbsp sugar

(C)

Margarita:

200g Australian limes (Zest n juice)

2 tbsp terquila (Jose Cueruo)

2 caps Gin

(D)

3 tbsps extra virgin olive oil

Directions: 

1. Blanch tomatoes (2 min), remove skin and seeds..chop..squeeze    out water

2. Remove green chillies seeds except one..chop

3. Chop cucumber, onions, garlic n coriander leaves 

4. Put all chopped vegetables in big bowl n then put in (B)

5. Stir (C) Margarita well w baby whisk n pour into big bowl

6. Mix all in big bowl well.

7. Lastly pour in (D) n mix well n taste.

8. Chill for 24 hours before serving for better taste.

9. Few  hours before serve, stir in mangoes (cut them small) 

food quote:   Food, like a loving touch or a glimpse of divine power, has that ability to comfort.” 

― Norman Kolpas