Mexican recipes Archives

Cheese recipes

Nachos with cheese sauce and jalapeños

30 minutes

Biscuit recipes

Drunken chicken with Mexican white rice

1 hour

Coffee recipes

Clay-pot coffee (café de olla)

5 minutes

Chilli recipes

Corn on the cob with lime, feta and mayo

5 minutes

Gluten-free treat

Citrus flan with coffee caramel

1 hour 8 minutes

Santa Anna’s salsa roja Mexicana

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.

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Nachos with cheese sauce and jalapeños

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Drunken chicken with Mexican white rice

Clay-pot coffee (café de olla)

Corn on the cob with lime, feta and mayo

Citrus flan with coffee caramel

Ceviche with avocado and home-made tortilla chips

Santa Anna’s salsa roja Mexicana

Santa Anna’s salsa roja Mexicana

Ingredients

Method