Making tacos part 4: Tomato salsas

There are 2 different types of tomato salsa that I like to make when we eat fajitas or tacos. I will give you both recipes, so you can pick your favourite (or make both of them).

Tomato Salsa

- 4 or 5 tomatoes, peeled and chopped

- 125 ml taco sauce (store bought, mild or hot, pick your favourite)

- 2 tbsp. finely chopped fresh coriander

- salt and pepper to taste

Mix all ingredients, either with a spoon for a thick salsa, or in the blender for a thin one. You can keep the salsa in the fridge for 2 to 3 days.

Picco De Gallo

- 2 tomatoes, peeled and chopped

- 1 small onion, peeled and chopped

- 4 cloves garlic, crushed

- 4 tbsp. finely chopped fresh coriander

- 2 tbsp. lime juice

- 2 tbsp. olive oil

- salt and pepper to taste

Mix all ingredients with a spoon and put the salsa in the fridge for 30 mins before serving it. This salsa should be eaten on the day you make it, it doesn't keep well.

Making tacos part 3: Sweetcorn & red bell pepper salsa

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.