Last night we had a Mexican themed dinner party. Sadly no fancy dress, but we feasted on salsa, fajitas and strong margaritas… which definitely got the party going!
While we had drinks and everyone arrived, I made a slighty adapted version of The Londoner’s fat free shrimp salsa.
For a substantial amount you need:
- 2 packs of cooked shrimps
- 1 punnet of cherry tomatoes
- 3 heaped tbsp. jalapenos
- 1 bunch of coriander
- juice of 2 limes
All you do is chop up the ingredients to your desired consistency and serve with nachos. Healthy, fresh and a bit different from your average crisps and dip.
For the main course, we had chicken fajitas and for 12 people I used:
- 12 chicken breasts
- 2 red onions sliced
- 5 red and yellow peppers
- 1 tin of tomatoes
- tomato puree
- 1 tablespoon tomato ketchup
- 1 tablespoon barbecue sauce
- 2 chillies
- heaped teaspoon paprika
- heaped teaspoon cumin
Start by cutting the chicken into strips and then browning the meat in a good glug of olive oil. Slice up the peppers and whack them in, along with the chillies, onions and dried spices and let them cook with the chicken for another 5 minutes. Finally, add the tin of tomatoes, ketchup and barbecue sauce and simmer for about an hour while you go and enjoy a drink.
We served this with my chunky guac recipe, soured cream, grated cheddar and homemade tomato salsa, which is similar to the shrimp salsa recipe above, but minus the shrimps and instead bung in a finely diced red onion and a good splash of hot sauce. Assemble in a tortilla and get stuck in.
For pudding… Margaritas, I’ll leave you to decide on the quantities, but combine tequila with triple sec and masses of fresh lime juice, top with ice and watch the party take off.