Mexico has been an early cradle of civilisation and with this, it developed its own characteristic and distinctive cuisine. Through Spanish colonisation, this cuisine has developed through the diffusion of the two cultures to make one of the most exported and recognisable flavour combinations around the globe. From tangy lime, to spicy jalapeno and rich an butter avocado, travel with us to Mexico without leaving your kitchen.

Semi Dried Tomato Salsa
Red salsa or salsa roja is one of the ABC’s of Mexican food. You’ll be amazed by the simple process involved in making it. We recommend you to use three chilies as we love spicy food, but feel free to use 1 or the quantity that sooths better to your palate!
4 Tomatoes
3 Serrano chillies
1/2 White onion
1 Garlic clove
2 Coriander sprigs, leaves only
3 Tbsp. water
1 Tsp. extra virgin olive oil
cut the tomatoes into wedges and slow roast in a 60’c over for 5-hours.
roughly chop the tomatoes and blend in with the crushed garlic, chopped onion, chillies and coriander
TIp: Why not buy Katayama’s ready to use chunky tomato salsa.

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