limes Archives

Afternoon tea

Shortbread biscuits with lime icing

15 minutes

Citrus recipes

Tropical carpaccio with lime sugar

Asian recipes

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

20 minutes

Corn recipes

Maple-and-balsamic duck skewers with charred corn salad

10 minutes

Seafood recipes

Avocado ritz

10 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.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Trout blinis

Shortbread biscuits with lime icing

Tropical carpaccio with lime sugar

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

Maple-and-balsamic duck skewers with charred corn salad

Avocado ritz

Corn on the cob with lime, feta and mayo

Lamb meatball gyros with cabbage slaw and yoghurt dip

Japanese tempura sweet potato

Pork escalope with apple kimchi

Thai red coconut chicken curry

Santa Anna’s salsa roja Mexicana

Santa Anna’s salsa roja Mexicana

Ingredients

Method