Mexican Cilantro, Tomato and Red Onion Salsa

salsa small 1

Mexican Cilantro, Tomato and Red Onion Salsa
Fresh Cilantro, cleaned and root chopped off
Red onion (coarsley chop and put in warm water for 10 minutes, drain well)
1 tablespoon lemon juice
Small chilli pepper (optional)
approx ½ tablespoon Bittersweet Mexican Salsa Blend
1 or 2 tomatoes, cored and quartered
salt and pepper to taste

    Make this in a food processor, or with an imersion blender (whizz wand), or chop by hand. The proportion of cilantro to onion to tomato is to your personal taste.  There is no bad salsa. Add the cilantro, onion, lemon juice, chilli pepper (if using) and Bittersweet Mexican Blend to your bowl and process until coarsely chopped. Add all the tomato at once and carefully process until just blended. Be careful not to make soup. Correct seasoning. Remember the Mexican spices will become stronger as they sit.


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