{"id":8337,"date":"2014-04-02T20:36:34","date_gmt":"2014-04-02T20:36:34","guid":{"rendered":"http:\/\/www.thesojournseries.com\/bavaria\/?p=8337"},"modified":"2014-09-22T20:33:17","modified_gmt":"2014-09-22T20:33:17","slug":"expat-essentials-5-fresh-salsa","status":"publish","type":"post","link":"https:\/\/www.thesojournseries.com\/bavaria\/expat-essentials-5-fresh-salsa\/","title":{"rendered":"Expat Essentials – 5 – Fresh Salsa"},"content":{"rendered":"

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March and April are big birthday months in this house (as you may have noticed!)… Mr R celebrated maturing ever gracefully recently with a big Mexican dinner party. As it was a special event (and the birthday dinner we went out for was less than successful – I would love to give you the name of the restaurant, but I like to believe in karma and all that!) I was determined to make almost everything from scratch. That included the margaritas, the guacamole and most importantly the fresh salsa. \u00a0 \u00a0When I turned up at the till with a trolley laden with around 20 avocados, 3 boxes of chillies and about 25 limes, there was absolutely no mistaking how much of an ausl\u00e4nderin (foreign girl!) they were dealing with!<\/span><\/p>\n

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Of course you can buy jarred salsa here – you might find a jar or two in the crisp and snack aisle, alongside the poisonous looking flat jars of “guacamole”and the tree-frog coloured “cheese dip” – but honestly, when it’s this quick and easy and tastes a million times better, I really recommend making your own vibrant and flavour packed version instead. \u00a0It’s worth it, I promise.<\/p>\n

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Fresh Tomato Salsa<\/strong>
\n250g really nice tomatoes – do not be tempted to use a more “economic” slightly anaemic looking variety;<\/em>
\n One big bunch of coriander chopped finely(freely available in the oriental supermarkets oh Munich friends!);<\/em>
\n One medium Spanish onion – finely diced;<\/em>
\n Four cloves of garlic crushed;<\/em>
\n One chilli pepper – heat choice of your liking!;<\/em>
\n 1 Tsp Salt flakes and Freshly ground black pepper…<\/em><\/p>\n

Chop the tomatoes finely and tip them into a large jar. \u00a0Add the coriander and the onion to the party, together with the crushed garlic. \u00a0 Slice the chilli pepper into the tiniest slivers – discarding the seeds if you don’t like things too fiery (do wash your hands or sods law will ensure that you rub your eyes shortly afterwards). \u00a0 Add a good grinding of pepper and a teaspoon of salt flakes. \u00a0Put the lid on, give it a good shake – then leave it in the fridge for at least ten hours to get the best flavours…<\/p>\n

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Do be careful which chilli you choose, I opted for the small fat red one \u00a0as it was by itself – and having now lived in two “heat phobic” countries, I thought that they wouldn’t actually include a really really hot one would they? \u00a0 \u00a0I did later have to apologise to a couple of our friends!!<\/p>\n

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