4 mexican sauces in 4 different ways


So the 16th of September I made my specialty salsa roja and everyone in Snapchat was looking for the recipe. So here is my 4 favourite mexican sauce recipes and I’m sharing with all and I hope you all like them because they are delicious and very addictive! 

1. Salsa roja: 


– 5 tomatoes

– 1 onion

– 1 red bell pepper

– Handful of corriander

– 1 garlic clove

– red chillies (I use 30 eye bird chillies but you can use one or two or 5 depending how spicy you would like it)

– 1 vegetable stock 

Method

Fry all ingredients in a little bit of olive oil. Once all the ingredients look very well cooked (20 min) blend and serve!! 

-Keep in the fridge for up to 2 weeks

2. Pico de Gallo:


– 2 tomatoes 

– 1 onion

– handful of corriander 

– 1 or 2 green chilies

– Juice of 1 lime

– 2 tablespoons of vinegar

– Dash of olive oil

Method

To make this simply chop all ingredients very finely and mix with the lime, oil and vinegar. Season with sea salt! 

3. Avocado 


– 1 avocado

– 2 garlic cloves

– 1 green chillie

– Juice of 1 lime

– Handful of corriander 

– 1/2 cup of olive oil (you can also use avocado oil)

– 1/2 cup of water

– handful of pistachios (optional)

Method:

Blend everything in the food processor. Serve and enjoy! This sauce keeps fresh fornup to 3 days in the fridge

4. Mango Salsa

– 2 mangos chopped

– 1/2 cup corriander 

– 1red onion

– 1 red bell pepper 

– 2 red chillies

– 2 tablespoons of vinegar

– Juice of 1 lime

– sea salt 

Method:

Chop and mix all the ingredients in a bowl and enjoy! 

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