Saturday, 1 November 2014

Sweetcorn, Lime & Avocado Salsa


I love me some fajitas, but generally they’re a quick, easy dinner involving a sachet of fajita mix, a few dips and a sprinkling of cheese. We keep talking, instead, about making ultimate fajitas – you know, the kind that you’d get in Wahaca. Even though Wahaca don’t do fajitas. But if they did do fajitas, oooh boy.

Ultimate fajitas would have fresh guacamole made from just-crushed avocados, mixed with garlic and a little salt and pepper – none of that lurid shop-bought rubbish. The meat would be slow cooked for hours, gently seasoned by carefully selected herbs and spices. There would be bowls of exciting salsas and salads, plenty of feta and coriander. It would be wondrous.

Anyway, the other day my Mum was talking about cooking a joint of pork, and I suggested slow-cooking it in Mexican spices. And then I said ‘Oh, I’ll get some wraps, too.’ But I didn’t just get wraps, friends. I got all sorts of things. I made that fresh guacamole. I crumbled up that feta. I tore that coriander. And I created that exciting salsa. And then I had to go to sleep at 9pm because I was so full. WINNER.



I totally forgot to take any photos of the ultimate fajitas, but the exciting salsa was so very yummy that I made it again a few days ago for my Granny’s birthday buffet, along with a slow-cooked chicken that I’ll be sharing soon. This works well as a salsa, alongside meat and salad and wraps, but it is also really nice as a salad. It’s so fresh and flavoursome, and it pretty much goes with anything. It’s super easy to make – just chopping and stirring – and you can basically just improvise with the ingredients. I didn’t measure anything, just did it by eye.


Sweetcorn, Lime & Avocado Salsa

Half a tin of sweetcorn (you can use fresh, but it’s haaaard. And tinned sweetcorn is yummy!)
An avocado
Half a red onion
Half a red pepper
Half a large tomato
Quarter of a block of feta cheese (about 50g)
Juice of 3 limes
Bunch of coriander

Serves 4-6

1. Chop avocado, onion, pepper and tomatoes into small chunks
2. Drain the tin of sweetcorn
3. Tear up coriander or chop with scissors
4. Get out a big bowl.
5. Put all of the above in the bowl with a hearty sprinkle of salt and pepper.
6. Juice your limes straight into the bowl and mix everything together with a spoon or your hands
7. Sprinkle feta over the top
8. Serve. Eat!

It’s barely a recipe at all, really. But it is tasty. And that’s what counts.

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