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October 12, 2009 | by  | in Opinion |
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Homemade salsa


I think the biggest ruse in New Zealand dining is the price of food at Mexican restaurants. The main components of Mexican cuisine (beans, rice, flour) are very, very cheap. Although flavoured margaritas in jugs are a lot of fun, you can create a Mexican fiesta at home quite easily if you are on a budget. Add some cumin to your rice or stir through some hot sauce; add garlic, chilli and cumin to your beans, minced beef, or shredded roast pork; and make dinky bowls of condiments to go with your tortillas, Old El Paso style. I have a friend who alternates between not ‘believing’ in Mexican food to telling me that I know nothing about what Mexican food is like. I haven’t been to Mexico and neither has he, but when I get there I will report back with the real deal. While you’re waiting, however, here is my simple recipe for salsa. It is light and fresh and doesn’t come in a jar with a yellow top…


2 large tomatoes, diced
½ red onion, diced
Heaped ¼ tsp of very finely diced garlic
¼ tsp of white wine vinegar
1 tsp of finely chopped parsley or coriander
1 small green chilli de-seeded and finely sliced
Salt and pepper to taste
Mix all of the ingredients and leave to steep a little while—this enhances the flavour. Goes best with carbs, dairy, spicy protein, crunchy lettuce, and a cool beer.

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Salient is a magazine. Salient is a website. Salient is an institution founded in 1938 to cater to the whim and fancy of students of Victoria University. We are partly funded by VUWSA and partly by gold bullion that was discovered under a pile of old Salients from the 40's. Salient welcomes your participation in debate on all the issues that we present to you, and if you're a student of Victoria University then you're more than welcome to drop in and have tea and scones with the contributors of this little rag in our little hideaway that overlooks Wellington.

Comments (2)

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  1. Kathy Ward says:

    Your recipe is quite good. I’m currently living in Arizona, USA and have had access to many different kinds of “Mexican” food. It’s often very different depending on the region it comes from. New Mexican food from New Mexico is quite different from say Sonoran Mexican food vs food from Vera Cruz which utilizes a great deal more fish than in the interior where pork is king.

    You might try lime juice instead of the vinegar and if you have access to jalapeño (pronounced hala-pen-yo) you might substitute them for the small green chilli’s.
    In the US and Mexico, leaves and stems of the coriander are call cilantro (pronounced sil-lan-tro).


    * 4 pounds shrimp
    * 1 pound scallops
    * 6 large limes, juiced
    * 1 large lemon, juiced
    * 1 small white onion, chopped
    * 1 cucumber, peeled and chopped
    * 1 large tomato, coarsely chopped
    * 1 jalapeno pepper, chopped
    * 1 serrano pepper, chopped (for spice)
    * 1 bunch cilantro
    * 1 tablespoon olive oil
    * 1 tablespoon kosher salt
    * ground black pepper to taste


    1. In a large glass or ceramic bowl, gently toss the shrimp and scallops (you can substitute any fresh caught firm flesh fish) with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.
    Makes about 12 servings.
    It can be served in an avocado half as a meal or on corn chips as an appetizers.

    Kathy Ward

  2. thanks for the post!!salsa would be very good in matching to other dishes…

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