This salsa is one that my children absolutely adore. They both tend to eat rather large quantities of it. It's very nice with tacos, but obviously also can accompany any other Tex Mex food you may want to serve.
Sweetcorn & red bell pepper salsa
- 1 cup sweetcorn, cooked (fresh or from a jar or can)
- 1 red bell pepper, chopped
- 2 tbsp. fresh coriander, chopped (you could use fresh mint if you prefer)
- 1/2 tbsp. garlic, crushed
- a sprinkle of chili powder
- salt and pepper to taste
- 1 tbsp. oil
- optional: 1 avocado
Mix all ingredients (except for the avocado). Keep the salsa in the fridge until you want to use it. You can keep it for 2 - 3 days. If you want to, you can add 1 chopped avocado to the salsa just before you serve it.
Some of you have probably made guacamole before, but for those of you who haven't, here's a nice and quick recipe:
Thick Guacamole
- 1 large avocado
- 2 tomatoes, chopped
- 1/2 red onion, chopped
- 1 tsp. garlic, crushed
- the juice of 1 lemon
- salt and pepper to taste
Chop the avocado and mix it with all of the other ingredients. Serve within the next 2 hours, otherwise the avocado will start turning brown.
