Spicy salsa 🌶 🌶

This recipe will produce a generous portion of salsa, ideal for pre-dinner drinks and dips! Increase quantities as required. 

1 15ml tablespoons olive oil
1/2 red onion finely chopped
1 clove of crushed garlic 
1/2 teaspoon cumin seeds
Pinch of salt 
2 fresh jalapeño peppers, finely chopped with seeds 
1 x 400 g can chopped tomatoes 

1. Heat oil in a medium saucepan over a medium heat, and cook the red onion, stirring regularly until it's soft, about 5 minutes. 
2. Add the garlic and stir well before adding the cumin, salt and jalapeños.
3. Cook, stirring well for another minute, making sure nothing catches, then tip in the tomatoes, stir well, and bring to a bubble, then lower the heat slightly and simmer for about 15 minutes so the sauce thickens.
4. Check for seasoning, and pour into a bowl to cool before serving.

✔️Top tip: this can be kept in the fridge for 2-3 days or can be frozen. Allow to cool then pop in the freezer in a suitable tub.  For a less spicy salsa remrove the jalapeño seeds.