Simple Summer Salsa

Sometimes at the weekend, when we have hungry house guests passing through, and I've not even thought about what we're having for dinner, I bring the tortilla chips out. As you can't eat tortilla chips without something to dip them in, I like to rustle up a fresh tomato salsa and an avocado salsa.

Tomato Salsa

6 ripe red vine tomatoes, chopped

2tsp caster sugar

1/2 red onion, chopped

tbsp chopped red chilli

tbsp chopped coriander

• Mix everything together

Avocado & Mango Salsa

1 avocado, chopped

1 mango, chopped

1/2 red onion, chopped

juice of 1 lemon

tsp caster sugar

tsp chopped red chilli

tsp chopped coriander

• Mix everything together

This particular time I also put together some individual bowls of cheesy nachos with mixed grated cheese with sliced jalapenos on the top.

The making of the salsa's was made much easier with the use of Daregal chopped and frozen herbs. The herbs are grown and harvested in France and Spain, and then washed, chopped and frozen for consumer convenience. They are perfect for using in Salsa as I've done here, as well dressings, marinades, soups and sauces.

I was provided with samples free of charge