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Spinach and sweet potato soup

Soup recipes

Spinach and sweet potato soup

25 minutes

Seared ostrich with griddled pap

Ostrich recipes

Seared ostrich with griddled pap

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Prosciutto crudo-wrapped pork shoulder roast

Pork recipes

Prosciutto crudo-wrapped pork shoulder roast

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Bacon recipes

Avocado with crispy bacon dressing

10 minutes

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Beetroot recipes

Pomegranate salt-roasted trout with balsamic beetroot and greens

20 minutes

Spinach quinoa with chickpeas, seeds and feta

Chickpea recipes

Spinach quinoa with chickpeas, seeds and feta

25 minutes

Corn Tortillas

Mexican recipes

Corn Tortillas

45 minutes

Salsa roja Mexicana

Salsa roja Mexicana

30 minutes

57 of 120

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