Tomato and Pepper Salsa ~Secret recipe Club challenge 21st April 2014

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try it and blog about it. My assigned blog was Eliot's Eats. This blog is written By Eliot.I was browsing through the blog looking for a salad or healthy recipe and came across this lovely home made tomato salsa recipe. It turned out perfect. I only made minor changes to accommodate the ingredients I had as I was unable to get all the specific peppers stated in the recipe.

Refreshing summer goodness in this delicious and healthy salsa.

Ingredients:

4 medium tomatoes
1 small red onion
1/4 red capsicum
1/4 green capsicum
2 jalapeños
1 clove garlic
1 tablespoon fresh coriander finely chopped
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper

Method:

1. Half the tomatoes and remove the seeds and chop in to very small pieces and add them to a bowl.
2. Peel and finely chop the red onion and add it to the bowl.
3. Cut the jalapeños in half lengthways, remove the seeds and finely chop and add to the bowl.
4. Finely chop the red and green capsicums and add them to the bowl.
5. Peel and finely crush the garlic and add it to the bowl.
6. Add the fresh coriander, lemon juice, salt and pepper to the bowl and toss all the ingredients together.

Serve the salsa with tortilla or potato chips.

Submitting to:

 In my VEG BOX ~Onions event by citrusspiceuk guest hosted by Tina of Spicy Pear

Beetroot Relish

Sweetness of the beetroot and the tang from the lemon makes this relish delicious and tasty.

Ingredients:

2 medium raw beetroots
1/4 small  white cabbage
1 tablespoon brown sugar
Juice of half lemon
1/2  tablespoon  sunflower oil
1 green chilli finely diced.
1/4 teaspoon cumin seeds
1 red dried chilli
1/2 teaspoon salt

Method:

1. Remove the core from the cabbage and shred it finely.
2. Peel and grate the beetroot.
3.Add oil in a pan when it heats up, add the cumin seeds and dried red chilli, once  the cumin starts to crackle add the grated beetroot and cabbage.
4. Stir fry till both vegetables start to wilt but still retain their crunch, add the sugar, chillies, lemon juice and salt and stir fry for 2 more minutes.
5. Transfer to a serving dish.
Serve as a side dish to a main meal, alternatively use it as a sandwich filling.

You may like:
Papaya Salsa

The beet root used in this recipe was one of the ingredients that was in my Organic Fruit and Veg box sent to me by Riverford Organic farms.

Papaya Salsa

This recipe was published in Issue 12 Take a break My favourite recipe . Page 20

Colourful, sweet and tangy salsa perfect for a  healthy and nutricious snack served with baked tortilla chips.

Ingredients:

1 semi ripe papaya
2 inch piece cucumber diced
1 tomato de seeded and diced
1 tablespoon boiled sweet corn kernels
1 tablespoon red capsicum diced
1 red chilli finely chopped
Pinch salt
Pinch white pepper
1 tablespoon lemon juice

Method:

1. Cut the papaya in half.
2. Scoop the inside of one half of the papaya and keep skin aside for using as serving dish
3. Skin and dice the remaining papaya and place in to a bowl.
4. Add the diced cucumber, sweet corn, diced red capsicum and chopped red chilli. Mix.
5. Add pinch of salt ,white pepper powder and lemon juice and toss.
6. Spoon papaya salsa into the prepared empty papaya skin and serve immediately with tortilla chips.

You make like:
 Mexican salad
 

Red Cabbage and apple relish.

Red cabbage and apple relish- A delicious relish made with red cabbage and tart granny smith apples .A tangy spicy relish ideal as a sandwich filling, served on an open sandwich, rolled in a roti or stirred in some curd rice.

Ingredients:

2 cups finely shredded red cabbage
1 granny smith apple cored and grated with skin on (This recipe works best with sharp apples)
4 green chillies finely sliced
1 teaspoon salt
Juice of half a lemon
¼ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
1 tablespoon mild olive oil
½ teaspoon sugar






Method:

1. Heat oil in a pan and when hot add the mustard seeds and fenugreek seeds.
2. Add the cabbage and apples and stir fry for 3-4 minutes.
3. Add the green chillies, lemon juice sugar and salt.
4. Stir fry for 2-3 more minutes till cabbage just wilts but still retains crunch.
5. Transfer to serving dish.

To serve Spoon generously on freshly toasted French bread slices.




NB- Store in refrigerator for up to 3 days.

You may like:
Mango chutney

Submitted to:
Nithu's Kitchen Think beyond the usual-Fruits event.