Salsa fresca with corn chips

Salsa fresca with corn chips

By
From
Half-Hour Hungries
Serves
2
Prep
20 mins
Cooking time
15 mins
Photographer
Mark Roper

This refreshing summer snack was inspired by a salsa I enjoyed at a Mexican restaurant many years ago. It’s best eaten within a few hours of being made. Fresca means ‘fresh’ in Spanish!

Ingredients

Quantity Ingredient
3 ripe medium tomatoes, cut into 1 cm cubes
1 teaspoon firmly packed coriander leaves
1 teaspoon fresh lime juice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon sea salt
corn chips, to serve

Method

  1. Place the chopped tomatoes in a non-reactive mixing bowl.
  2. Using your fingers, tear up the coriander leaves and add them to the bowl.
  3. Pour in the lime juice and add the ground coriander, cumin and sea salt.
  4. Mix well using a metal spoon. Refrigerate for at least 10 minutes before serving, so the flavours soak into the tomatoes.
  5. Check for seasoning before serving alongside a bowl of corn chips.

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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