Home
Recipes
Easy

Torta di fichi (fig tart)

Tart recipes

Torta di fichi (fig tart)

1 hour

Chicken schnitzel with mushroom sauce

Cheat recipes

Chicken schnitzel with mushroom sauce

20 minutes

Caramel double apple pudding

Apple recipes

Caramel double apple pudding

1 hour 15 minutes

White cheese soufflé with trout

Cheese recipes

White cheese soufflé with trout

15 minutes

Molten camembert with caramelised apples

Apple recipes

Molten camembert with caramelised apples

30 minutes

Pork meatballs in tomato sauce

Great value

Pork meatballs in tomato sauce

30 minutes

Beetroot dip with almond butter

Beetroot recipes

Beetroot dip with almond butter

25 minutes

Braaied smashed pumpkin with salsa verde and yoghurt

Braai recipes

Braaied smashed pumpkin with salsa verde and yoghurt

1 ½ hours

Mac and cheese with tomato and prawns

Cheese recipes

Mac and cheese with tomato and prawns

45 minutes

Welsh rarebit waffles

Beer Food

Welsh rarebit waffles

20 minutes

Spicy sosatie frikkadel curry

Great value

Spicy sosatie frikkadel curry

20 minutes

Santa Anna's salsa roja Mexicana

Braai recipes

Santa Anna’s salsa roja Mexicana

30 minutes

Load more

Santa Anna’s salsa roja Mexicana

Serves 6 as a dip

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

8 vine-ripened tomatoes
2 red peppers
2 jalapeño chillies
2 red onions
1 T olive oil
2 cloves garlic, chopped
1 T Woolworths chilli con carne spice mix
1 t fresh oregano, chopped
2 limes, juiced
2 t fresh coriander, chopped
agave syrup, to taste
sea salt and freshly ground black pepper, to taste

Method

Place the tomatoes, peppers, chillies and red onions directly onto burning coals or in the oven at its highest temperature until the skins are black and blistered. Allow to cool, then peel and chop finely or pulse in a food processor.

Heat the oil in a saucepan and add the garlic and tomato mixture. Add the spice rub and oregano and cook until most of the liquid has evaporated.

Remove from the heat and add the lime juice, coriander and agave syrup. Season to taste. Refrigerate and use as needed. It will keep for 7 days in a sealed glass jar.

Serve with tortilla chips and coriander.

Discover more Mexican dishes here.