Home
Recipes
Wheat free

Sweet leek-and-chive savoury tarts with crispy bacon

Bacon recipes

Sweet leek-and-chive savoury tarts with crispy bacon

40 minutes

Blooming onions

Aliums

Blooming onions

20 minutes

Fresh corn soup with sausage, samp and beans

Corn recipes

Fresh corn soup with sausage, samp and beans

30 minutes

Zaatar-Spiced Ostrich Steaks with Tahini Sauce

Mediterranean

Zaatar-Spiced Ostrich Steaks with Tahini Sauce

15 minutes

Avocado with crispy bacon dressing

Bacon recipes

Avocado with crispy bacon dressing

10 minutes

Pomegranate salt-roasted trout with balsamic beetroot and greens

Beetroot recipes

Pomegranate salt-roasted trout with balsamic beetroot and greens

20 minutes

Crispy trout with rice and sesame salad

Crispy trout with rice and sesame salad

5 minutes

Trout-and-prawn pies with potato crust

Pie recipes

Trout-and-prawn pies with potato crust

35 minutes

Spinach quinoa with chickpeas, seeds and feta

Chickpea recipes

Spinach quinoa with chickpeas, seeds and feta

25 minutes

Thai pot-roasted beef neck

Asian recipes

Thai pot-roasted beef neck

4-5 hours

Corn Tortillas

Mexican recipes

Corn Tortillas

45 minutes

Salsa roja Mexicana

Salsa roja Mexicana

30 minutes

Load more

Salsa roja Mexicana

By Frik Oosthuizen and Piet Marais

Serves 2 cups

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 garlic cloves, chopped
1 T Santa Anna’s spice rub
1 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 the 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.

Click here for Santa Anna's spice rub