Mexican Salsa - Thermomix Recipes from Steph

Mexican Salsa

Recipe by Lolis Castilleja


3-4 Red tomatoes

3 Jalapeños (green chillies)

700g water

Tbsp coriander

Salt to taste


Place tomatoes and jalapeños in basket.

Place water into TM bowl. Insert basket with tomatoes and jalapeños and cook for

10 minutes at Varoma temperature on speed 4.

With the aid of spatula remove the basket and drain water.

Let TM bowl cool down.

Place cooked tomatoes, chillies, coriander and salt into bowl set dial to closed lid

position and pulse the Turbo button 4-5 times.

Store in jar in refrigerator.

General Tips

Perfect Nachos: Grate 50-70 g of cubed tasty cheese for 6 seconds on speed 9, layer

corn chips on a microwave proof plate, top up with sour cream, salsa and grated tasty

cheese. Repeat layering corn chips, salsa, sour cream and cheese. Microwave until

cheese melts.

Mexican scrambled eggs: Cook scrambled eggs as usual, before eggs get firm, add

salsa and let it cook with the eggs, add a little bit of hot water, salt and pepper.

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