Salsa Verde

Mexican food is a perfect cure for Turkey and Christmas Pudding overload.

Sadly in Ireland we are mostly offered Tex Mex food, which has as much connection with Mexico as a bacon and cabbage pizza has with Naples.

Real Mexican food can only be found from the likes of Theresa and Gustavo Hernandez at Leopardstown Market on Fridays and Temple Bar Market on Saturdays. Their website/blog has recipes and tips - www.meromeromexico.com.

Theresa and Gus are virtually the only people in the country selling the correct ingredients such as Mexican sun-dried chiles: Ancho, Chipotle and Mulato.

Salsa Verde is the ubiquitous Mexican Salsa (sauce) that can be used with virtually all Mexican dishes as a base sauce or to flavour rice, meat or fish. It also makes a very good dip for corn chips.

Tomatillos add the acidity to this recipe but lime juice can be substituted. Theresa’s ultra secret substitute (never before revealed in print!) is under-ripe Kiwi fruit, first cousin of the Tomatillo.

Tomatillos can be found in some veg. shops or from Duncan Healy's Organic Stall also at the Leopardstown and Temple Bar Market.

Theresa’s Salsa Verde
Ingredients: 2-4 green Chiles (pref. Jalapeno), 1 small Onion, 2 Cloves of Garlic, 4 sprigs of Coriander Leaf, Flesh of 1 large RIPE Avocado, 2 Tomatillos (lime juice or unripe kiwi), Salt..

Heat a heavy pan and lightly char the chiles, peeled garlic and peeled and quartered onion.

Cut the tops from the chiles and blitz in a liquidiser with the other ingredients. The salsa should be thin so add a little water. Add more chiles for extra fire.

Keeps well in the fridge in a sealed container for up to 7 days.

Fry come chicken pieces on the pan and warm in the salsa, pour over fish or use to flavour rice

Mexican Rice
Soak 250g of white or light brown rice in lots of water for 20 minutes. Drain and fry the rice in a little oil until squeaking. Add 500ml of Stock and half the quantity of Salsa Verde (use Theresa’s Salsa Adobada for red rice). Add frozen peas & diced carrot and simmer for 20 minutes. Mix in coriander leaves & salt and cover for 5 min. to fluff.

Serve with fried slices of Plantain and chicken or fish cooked in Salsa Verde.