SHOPPING LIST: Cooking Skills: Sauces 2, Chapter 5 (Salsas and Fresh Sauces)

Ripe tomatoes, a red onion, spring onions, limes, lemons, a ripe mango, fresh coriander, flat-leaf parsley, mint, fresh red and green chillies, a cucumber, garlic, dried oregano, red wine vinegar or cider vinegar (vinegars, not wine), olive oil, flaked sea salt, a sharp knife and a chopping board.

A tomato salsa (4 portions)
[ ] 4 ripe tomatoes, deseeded and finely chopped
[ ] ½ small red onion, finely chopped
[ ] 1 red chilli, deseeded and finely chopped
[ ] 2 tbsp chopped fresh coriander
[ ] 1 lime, juiced
[ ] 1 pinch flaked sea salt

A mango salsa (4 portions)
[ ] 1 ripe but firm mango, peeled and diced
[ ] ½ small red onion, finely chopped
[ ] 1 red chilli, deseeded and finely chopped
[ ] 1 lime, juiced
[ ] 2 tbsp chopped fresh coriander or mint
[ ] 1 pinch flaked sea salt

Chimichurri (4 portions)
[ ] 1 large bunch of flat-leaf parsley (about 40 g), finely chopped
[ ] 2 garlic cloves, finely chopped
[ ] 1 tsp dried oregano
[ ] ½ tsp chilli flakes
[ ] 3 tbsp red wine vinegar or cider vinegar
[ ] 6 tbsp olive oil
[ ] 1 pinch flaked sea salt

A green herb and lime salsa (4 portions)
[ ] ½ cucumber, roughly chopped
[ ] 1 large bunch of coriander (about 30 g)
[ ] 2 spring onions, chopped
[ ] 1 green chilli, deseeded
[ ] 1 lime, juiced
[ ] 2 tbsp olive oil
[ ] 1 pinch flaked sea salt

For the experiments
[ ] Extra tomatoes
[ ] Extra limes and a lemon
[ ] Tortilla chips for tasting