This is far and away my favourite salsa recipe. It’s very slightly adapted from the one in Thomasina Miers’ book “Mexican Food Made Simple“. It works as a dip for tortilla chips or as a side salad dish. I love it with Quesadillas.

Ingredients

Dressing

1 clove garlic

½ green chilli (or more if you want it hotter), roughly chopped

½ tsp sea salt

Generous pinch of ground cumin or cumin seeds

Juice of ½ lime

2 tbsp extra virgin olive oil

Freshly ground black pepper

Salsa

1 corn on the cob

Half a tin of black beans, rinsed

4 spring onions

3 plum tomatoes, deseeded and roughly diced (peeled if you prefer)

Handful of coriander leaves, roughly chopped

Methods