Dead good salsa

Recipe uploaded by

olive magazine

3 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Finely chop onions, garlic and tomatoes. Toss together with sugar, coriander, parsley, white wine vinegar and season well.

Know-how

Its sparky flavours are good with any type of barbecued or grilled meat.

Latest comments and suggestions

• Pamela

  07 November 2007

  Pamela rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fish Face

  05 April 2008

  Fish Face commented on this recipe

  This receipe looked promising but far too much w w vinegar. Quantities need altering.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Martin

  04 October 2008

  Martin rated and commented on this recipe

  

  couldn't agree more with Fish Face - too much vinegar!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fatbastard

  22 November 2008

  fatbastard rated and commented on this recipe

  

  use fresh squeezed lime juice instead of vinegar... delicious and more authentic to mexico

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4326/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 onions , finely chopped
• 3 garlic cloves
• 3 peeled and seeded tomatoes
• ¼ tsp sugar
• 4 tbsp chopped coriander
• 6 tbsp chopped parsley
• 225ml white wine vinegar

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• 2 onions , finely chopped
• 3 garlic cloves
• 3 peeled and seeded tomatoes
• ¼ tsp sugar
• 4 tbsp chopped coriander
• 6 tbsp chopped parsley
• 225ml white wine vinegar

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.