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Tomatoes - Salsa
Los Cardos
281 Leith Walk,
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0131 555 6619
12:00 - 9:00 sun - thurs 12:00 - 10:00 fri - sat
The Los Cardos Guide to Salsas from Neil Miller

The Los Cardos Guide to Salsas from Neil Miller


Salsas are a great way of improving your intake of your five-a-day. They are healthy, fresh and colourful and add extra depth to dishes as well as being delicious on their own. At Los Cardos we have five distinct salsas ranging from mild to extra hot, but there are literally hundreds of variations for appetisers and mains as well as fruit and desert salsas.

In most Mexican cooking, if you have lime, coriander (or cilantro as it is known in Mexico) and garlic, you're already off to a great start.  This is no more true than with Pico De Gallo (pronounced Gah-yo, literally translates as Rooster's Beak) which is a great starting point for salsa making.

Incidentally, it is a good idea to give yourself a little lead time when making salsas; fresh is great, but a couple hours in the fridge helps all the flavours blend together.

Basic Pico de Gallo -
15 mins to make and serves 2-4

4 medium tomatoes, seeded and diced
1 medium onion, diced
1 small fistful of coriander leaves, chopped
2 cloves of garlic, finely diced
1 lime, juiced
a pinch of salt and pepper

This will last 2-3 days safely in a sealed container and of course does not merely have to be served with the Mexican staples.  A Pico bacon and egg sandwich is a deliciously decadent way to give your Sunday fry-up a bit more zing and also make it slightly healthier into the bargain. Add three spoonfuls of your Pico to a nice ripe mashed avocado and you have a quick, easy and delicious Guacamole. Once you have this basic recipe down, you can then start fine tuning to your own personal tastes using Basil, Cumin, Oregano and Parsley, amongst others. Obviously, when people think of Mexican food they usually think of spicy food, and if that is what you crave then it is a small matter of adding a diced fistful of Jalapeno peppers to this concoction, we also recommend using diced bell peppers for added crunch and flavour. 


 If you do like to play with the hotter end of the spectrum always remember to thoroughly wash your hands after chilli chopping as a bit of  chilli pepper juice in the eye, or any other tender area, is no way to enjoy your delicious salsa.

A final word of warning, once you start experimenting you may find it impossible to stop.



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