Prep: 10 min
This is a creamy, fresh tasting salsa that goes particularly well with the steak tacos. I also love it in a baked potato with plenty of crispy bacon.
1 tomato
1 cucumber, peeled and de-seeded
1 garlic clove, peeled
Juice of 1 lime
1 green chilli, stemmed
1 large, ripe avocado
A handful of coriander
METHOD
Deseed the chillies, depending on how hot you like your food; the seeds are the hottest part. The salsa is delicious with a bit of bite to it, but it is good to have a mild salsa and a hot one to choose between; the roasted tomato salsa can be your hot one and the avocado one slightly more cooling, with a hint of chilli to pep it up. If the chillies are too mild, you will want some of the seeds to spice it up.
Put the tomato, cucumber, garlic, coriander and chillies in a food processor and pulse to get a smooth paste. Peel the avocado, take out the stone and add it to the food processor together with the lime juice.
Blend to get a smooth salsa, about the consistency of double cream. Season with salt and pepper and put in a pretty bowl.