The overall rating of a review is different from a simple average of all individual ratings.
Share this review on
The first meal I ever made my partner was tacos (isn't that romantic - ha!) with homemade salsa. The great thing about this is that if you make a big batch of it, it can be used for a couple of days and added to other meals like chilli or spaghetti sauce to spice things up. Vary the amount of chillies used to suit your taste.
The best thing bout this recipe, is that although I have given measurements, you really can just use your best judgement and chuck in amounts that work for you. The more you make it, the more you get a feel for what suits your taste.
The other great thing about making salsa yourself is that you know what is in it. Using fresh ingredients obviously results in a healthier snack - and one that is great for kids.
It can be used as a dip for tortilla chips but I like toasting Pitta breads for a lovely healthy snack.
1x tin chopped tomoatoes (unseasoned) *you could boil fresh vine tomatoes lightly and peel the skin off for a really special taste but only if you are prepared to take the time.
1tbsp of tomato puree
2 x large cloves of garlic, chopped
1/2 green chilli (with seeds), chopped and 1/2 red chlli (with seeds), chopped * could use 1tsp of lazy pre-crushed chillies)
Position: full sun Soil: most soils, except very dry or boggy Rate of growth: average ... more
Flowering period: July to September Hardiness: fully hardy A new double-flowered cultivar producing magnificent yellow-flushed orange flowerheads for a long period from midsummer. It looks very effective when planted in bold drifts through a border with a hot colour theme and will make a wonderful addition to the vase when cut. Garden care: Lift and divide congested colonies in autumn or spring. In autumn cut back all dead flower stems to the ground. Coneflowers benefit from a spring or autumn mulch with well-rotted compost.