Any quest for flavour is likely to dwell in Mexico for quite some time, exploring the chilli peaks and quesadilla plains. This week will be a journey through the components of homemade burritos where all the components are made as much from scratch as possible.
We start with a fresh salsa, a pico de gallo or “rooster’s beak.”
It makes a vibrant accompaniment to any Mexican dish, but I also love turning it into a filling salad by added a cup of cooked black beans. Consider leaving the cumin and coriander seeds out if you are having it with a burrito, but as a salad it adds a lot to the meal.
Serves 4-8, 15 minutes preparation
1 red salad onion, finely sliced
1 lime, juiced
3 medium tomatoes, finely diced
1 capsicum (bell pepper), finely diced
½ cup of coriander, chopped
½ cup of shallots, sliced
½tsp ground cumin
½tsp ground coriander seed
1tbs of jalapeños, diced (or to taste)
Chilli sauce such as tabasco (to taste – my taste is hot to the point I hiccup, which is about 3 teaspoons of tabasco straight from a spoon)
Chop the onion and then place it at the bottom of the bowl, sprinkle with salt and lime juice. This will help take the bite out of the onion. Let this rest while you prepare all the rest of the ingredients, preferably 5 to 10 minutes.
Put all the rest of the chopped ingredients in the bowl and mix.
Serve with tortilla chips as a dip, nachos or burittos.