This is easily my new favourite salsa. A few weeks ago I went to a Mexican cooking lesson – a gift my siblings and I bought our dad for Christmas. We made all sorts of yummy street food but the thing that shone out for me was the use of fennel and tarragon in some of the dishes. Especially when combined with smokey, addictive chipotle paste.
This of you who are regulars around here will possibly be aware that I’ve been cooking with loads of tarragon lately. It’s my new favourite herb. Funny how that happens – my taste buds go through cycles. At the moment a Mexican revival is taking place on my tongue and there might be some posts coming that explore a few new (to me) ideas!
This salsa just sort of got thrown together in a rather experimental style and happily turned out to be really quite good. I served in on top of mini corn cakes, sprinkled with feta and then with eggs the next day.
You will need:
5 plum tomatoes, pulpy insides removed and the flesh diced
3 spring onions, sliced
2 tspn chipotle paste
1 tspn fennel seeds
1 garlic cloves, crushed
1-2 red chillis, sliced
Small handful of tarragon, roughly chopped
1 tspn sugar
Oil, to fry
1 – Toast the fennel seeds in a fry frying pan; remove, grind roughly and set aside
2 – Heat a little oil in the frying pan and tip in the chilli, spring onion and garlic; fry for a minute (avoiding burning the garlic) and tip in the tomatoes
3 – Stir in the sugar, the ground fennel, the chipotle paste, some seasoning and the tarragon and fry until the tomatoes break down (around 1-2 minutes only)
4 – Remove from the heat, check the seasoning and serve warm or cool