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Nutrition: per serving

  • kcal74
  • fat4g
  • saturates1g
  • carbs9g
  • sugars8g
  • fibre2g
  • protein2g
  • salt0.42g
    low
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Method

  • step 1

    Tip all the ingredients into a blender or food processor with a generous grinding of pepper and salt, if you like. Pulse until you get a chunky, frothy soup. Serve straight away with tortilla chips on the side or chill until needed.

Recipe from Good Food magazine, June 2006

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Comments, questions and tips (5)

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Overall rating

A star rating of 3 out of 5.2 ratings

lluvimari

I am from Mexico and love to cook! I would get rid of the sugar, pepper and garlic in this recipe. We just do not use sugar and pepper in our "salsas", at least not in the part of Mexico where I am from. Maybe garlic but only half or one quarter, as this salsa is not cooked. Try adding even a little…

virginig

As with last contributor I had to throw it away but stupidly I made it again and only put half a red onion in. Still awful.

EdwardCox6200

A star rating of 4 out of 5.

quite nice, but the original recipe is bland

Try adding a little extra garlic, extra lime juice (zest can also be used), chilli, powdered coriander (i used 1 tsp) and powdered cumin (half tsp) to flavour it up

it also goes well with a sour cream side- i used finely chopped mint in the cream and…

icarus3949

Vile. A waste of ingredients; I had to throw it away because I couldn't bring myself to eat any more.

clionaf

A star rating of 2 out of 5.

I don't seem to be having much luck with the latest recipes I've tried on GF - this just had a strange texture and was sort of bland - I didn't eat it in the end

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