Saturday, 29 March 2014


Last night we enjoyed a Mexican Night In. If your anything like us you'll always end up making far too much food than you needed. This is no bad thing however - leftovers are perfect for having at lunch the next day or for jooshing up for dinner the next day (and for when you just can't be bothered cooking at all should you of had a heavy Mexican Night Out).

So when deciding what to eat today we thought - Fajitas! Perfect for turning leftover chili into something special. The only problem we had is that we prefer a nice fresh salsa with our fajitas as opposed to the overly saucy tomotey salsas you get in supermarkets. If your like us then you will love my recipe tomato and jalapeno salsa:

Tomato and Jalapeno Salsa:

8 Medium Tomatoes
A Handful Of Chopped Parsley
1 Red Onion
2 Jalapeno Chillies
1 Tbsp Olive Oil
Juice of 1 Lime
1 Tsp Soft Brown Sugar
1 Tbsp Black Pepper

  1. Quarter your tomatoes and scoop out the insides. You can keep the insides for throwing in your next Chili. Dice in varying sizes of smallish chunks to vary the texture of the salsa.
  2. Chop your parsley, onion and chilli's into small bits. If like me you have trouble doing chefy small chopping, ask a grown up to help you.
  3. Throw all your chopped ingredients into a bowl and add the olive oil, lime juice, sugar and pepper. Give it a good mix then have a cheeky taste. See how you feel and then add additional lime, sugar or pepper to your taste
  4. All done! Cover and leave to marinade for at least half an hour but of course the longer the better.

That's is! How simple is that. While the salsa marinades, add some fresh mushrooms and peppers to your chili and warm it through. Grab your your fajitas, sour cream (creme fraiche if your watching cals) and salsa and there you have it, a full bodied meal made from leftovers with minimal effort. The salsa is so fresh and cuts through the chili perfectly. Pure fajita perfection!


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