Category Archives: sauces

Nigella’s cilantro & jalapeño salsa

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The other day I was excited to see Nigella was back on Blue Sky, giving it another go. And then I saw this recipe! A simple salsa but omg it’s good. And once I saw “roughly chop the cilantro stalks and all” I was in (for me picking cilatro leaves is right up there with peeling garlic). Anyhow, the amount of fresh cilantro in the original recipe (100 grams) was more than I had and so, as usual, I improvised a bit. I also didn’t have any fresh jalapeños so used a few slices of pickled ones. Trust me, once you try this you’re always going to want some on hand. Check out the link here for the original recipe and also for tips on storage, usage, etc…

Nigella’s Cilantro & Jalapeño Salsa

Ingredients and instructions below…

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pico de gallo

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Once again while scrolling through Instagram recipe reels – it’s becoming a thing! – I came across one for pan-grilled calamari topped with pico de gallo and I realised that I had never made pico de gallo before. Mostly because dicing veg is not a favourite pastime. Then I remembered how YEARS ago back in Toronto I had this a handy manual veg chopper (I think it was Braun) where you put an onion or pepper on a cutting board, placed the chopper over the veg and went BAM BAM BAM until everything was finely chopped. So I wondered if such a thing still existed and that very day found one (on sale!) at El Corte Inglés. Different brand, same simple mechanism. So I bought it!

For any of you wondering what pico de gallo is, it’s a type of fresh salsa typically used in Mexican cuisine. Main ingredients include tomato, peppers and onion, with many variations on that theme. For this one I used tomato, two types of peppers (red bell and italian green), sweet onion and a few jalepeños. For herbs I went with a mix of fresh parsley and cilantro, and dressed it with lime juice and olive oil (salt and pepper to taste). Some recipes I saw don’t use olive oil, others add this and that, or only use green peppers… but really it’s up to you! So this is kind of a non-recipe in the sense that it is up to you to choose which ingredients sound good to you. This version was fabulous and I will make it again very soon, and probably quite often. It’s an easy and simple way of adding freshness and a bit of zing to pretty much anything. And now that I have my new chopper it’s also extra easy to make.

Ingredients and instructions below…
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tomato sauce by marcella hazan

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Marcella Hazan’s classic 4-ingredient tomato sauce is apparently world renowned but I only came across it by chance on Twitter when a pal there mentioned he was going to try making it for the first time. So I did too! And yes, it is simplicity itself, and yes, it’s lovely and rich and so flavourful. The original recipe I found online called for whole tinned tomatoes, but for sauces I prefer using the chopped ones (so I did). And I started off with a teaspoon of salt, which was enough for me, but you can always add more later. It also says to cook the sauce for 45 minutes, but I think an hour gives you a bit more texture. In fact, I fell asleep while it was cooking (low and slow) and the onions ended up falling apart, making them difficult to fish out. I think I got maybe 3/4 of it out, but other friends told me they sometimes just blitz the onion in at the end. Really this is so easy it almost makes itself. Just don’t fall asleep!

Ingredients and instructions below…
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tzatziki

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So I hadn’t made tzatziki in probably, ohhhh, 35 years? But it got suddenly hot in Sevilla (42º) and it seemed like a nice fresh snack to have on hand. I used to always make this with plain greek yoghurt but since discovering the joy that is labneh, I decided to use that instead, though you need to plan ahead as the labneh needs a day or so in the fridge. Worth it if you have time as it gives the tzatziki a lovely creamier texture. I also prefer “half peeling” the cucumber (see pic below) as the skin can sometimes be a bit too chewy. And fresh herbs are a must. I did try a version with dried dill and… meh.

Ingredients and instructions below…
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