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.

Making tacos part 2: Guacamole

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.

Making Tacos part 1: Taco Seasoning

I thought I'd put something a bit more 'elaborate' on my blog for a change. But to keep it simple, I'll keep the different 'steps' for this recipe separate. I've mentioned before that we all like Tex Mex food, see also my recipe for quesadillas. Most children also like taco shells, so I've started to make tacos every now and again.

Instead of buying all the salsas and the seasoning, I make them all from scratch so I really know what's in them. The only thing I buy ready made at the supermarket are the taco shells.

Taco Seasoning (spicy!)

Approx. 30 grams of taco seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried fried onions (or onion powder)
• 1/4 teaspoon pili-pili (crushed red pepper flakes)
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, dried onions or onion powder, pili-pili flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Omelette with champignons & grilled bell pepper

This omelette is a bit like a frittata (Italian omelette).  My 3-year-old daughter loves mushrooms, so she asked for a champignon omelette. This one does take up a bit more time since you have to grill the bell pepper, and removing the seeds and skin afterwards is a bit of a messy job. But it's worth it, since grilled bell pepper has a fantastic taste.

Omelette with champignons & grilled red bell pepper

Serves 4

• 250 g champignons, sliced
• 1 red bell pepper
• 2 garlic cloves
• handful of grated parmesan
• 4 eggs
• pepper
• (salt)

- Wash a red bell pepper and put it underneath the hot grill in your oven. When the skin turns black, turn it (obviously you need oven mitts) and keep doing this until (almost) the entire skin has turned black. Then put it in a plastic bowl and put on the lid, so it can 'steam' inside the bowl. Once it has cooled down, take it out of the bowl and remove the seeds and skin.

- Preheat the oven to 180°C or 160°C for a fan-assisted oven.

- Heat the olive oil and fry the garlic briefly then add the sliced champignons. Season to taste with pepper and/or salt. Don't fry them too long, as you still have to put them in the oven.

- Cut the fried bell pepper into strips.

- Beat the eggs with salt and/or pepper in a bowl, and add the champignons, grilled pepper and a handful of grated parmesan. Stir well.

- Grease a (silicone) pie pan with a little olive oil and pour in the mixture. Put it in the oven for 20 - 30 mins.

This can be served with rice, pasta, potatoes,... and also eaten cold on a picnic or day trip.

(Dutch recipe available on demand)