Texmex recipes by Sanja Alisic

Tortillas

7.5 dl wheat flour

1 tsp salt

1 tsp baking powder

0.75 dl olive oil

2.5 dl warm water

Guacamole

3 avocadoes

Juice of 1 lime

1 tsp salt

1 small red onion

1 dl fresh coriander, finely chopped

2 ripe, soft tomatoes

1 clove of garlic

Not salsa but pico de gallo

Do you know the difference between salsa and pico de gallo? Pico de gallo is the fresh version of salsa. This means that you need the same ingredients as for salsa, but you do not need to boil them. This makes pico de gallo a fresh, low-calorie condiment to all Tex-Mex dishes, which you can make in an instant. You can also serve it as a dip, side dish and salad.

You only need five ingredients (and a pinch of salt)

600 g ripe, soft tomatoes

1 red onion

½ pot of fresh coriander, finely chopped

1 jalapeno

Juice of ½ lime

½ tsp salt

Fajita spice mix

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 tsp cayenne pepper

1 tsp sugar

1 tsp red paprika powder

1 tsp smoked paprika powder

2 tsp chili powder

1 tsp jeera