Main Dishes

Easy to make Mexican Salsa by Neharika

2

The most popular in mexican cuisine is salsa, it taste great with tortilla chips but can also be used inside mexican wraps…very easy to make and can also be made and stored in the freezer…

4
1 green capsicum
1/2 cup finely chopped onions
2 1/2 cups blanched , chopped tomatoes
salt to taste
1/2 tsp sugar
1/2 tsp chilli powder
1/2 tsp dried oregano
1 tsp chillies in vinegar
3 1/2 tsp oil for brushing and cooking
Brush 1/ 2tsp oil all over the capsicum and pierce with a fork and hold over the flame until the skin blackens. Remove from the flame, immerse it in water and allow it to cool. Once cooled, remove the burnt skin on the capsicum with your hands, deseed it and chop it finely. Keep aside. Heat the remaining 3 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium for 2 to 3 minutes. Add the capsicum and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, salt, sugar, chilli powder and oregano, mix well and cook on a medium flame for 5 minutes or till the tomatoes are soften, while stirring occasionally. Add the chillies in vinegar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve warm with tortilla chips.
Nutritions

Calories
247

Sodium
177mg
7% DV

Fat
21g
32% DV

Protein
4g
9% DV

Carbs
7g
2% DV

Fiber
1g
6% DV

Mezcal Negroni

198

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV