We all love a bit of variation in the lunchbox now and then.. It's so easy to fall into the same routine and just eat a sandwich EVERY DAY because it feels easier. Well, the good news is that this little 'Burrito Salsa' is so quick to wizz up, packs in yummy zingy fresh Mexican flavours and is fab with a handful of corn chips for a light lunch, on the side of a green salad, on top of a beany cous cous recipe, inside a flatbread with chargrilled veggies..
.. Even better, a couple of tablespoons of salsa in a mug with a smidge of veggie bouillon powder and boiling water instantly turns this yummy smooth salsa into a warming cuppa soup too! Perfect for colder days at work when you need a warm hug from the inside.
This salsa is packed with healthy beans, corn and veggies making it far more filling and full of fibre compared with a standard store bought tomato based salsa.
To make approximately 500mls of Mexican 'Burrito Salsa' you will need:
1 Can of Peeled Plum Tomatoes (40p)
1 Large Red Onion (peeled and chopped into chunks) 20p
1 Red Chilli (chopped into chunks) 15p
120g Sweetcorn (35p)
1 Can of Kidney Beans (drained) 33p
1/2 Teaspoon of Dried Coriander (5p)
The Juice of 1 Lime (25p)
1 Heaped Tablespoon of Tomato Puree (15p)
A Pinch of Salt
1-2 Cloves of Garlic (peeled and minced) 10p
How to Do It:
Pop all of your ingredients into a blender abd blitz until smooth.
Taste to check your seasoning, you can add a little more salt, lime or chilli to suit your tastes.
Store in an airtight tub for up to 5 days in the fridge.
Top tip: if you are worried about being able to use all of your salsa up in time, just stir in some veggie bouillon powder to create a concentrated soup mix and freeze in ice cube trays. Then pop about 6 cubes out and top with boiling water when you need a quick portion of soup!