Fun snack for serving with drinks.

Ingredients - serves 4

200g minced beef, 2 tbsp olive oil
2 ramiro peppers
4 tomatoes
2 tsp Riverford harissa paste
1 shallot, finely chopped
2 cloves garlic, crushed & finely chopped
2 tsp soy
grated zest & juice of 1-2 limes
2 tbsp chopped coriander
2 tbsp chopped mint
1 tbsp sesame oil
1 tbsp toasted sesame seeds
salt & pepper

Method

Heat the olive oil in a wok and fry off the minced beef to brown all over - make sure that you break up any clumping. Remove and drain off excess fat, reserve.

Cut the ramiros into 1cm pieces and place in a large bowl with the chopped shallot, Riverford harissa paste and garlic. Cut the red chilli into strips and then finely chop and add to the salsa. Cut the tomatoes in half, push out the seeds and watery insides, cut into small dice and add to the salsa together with the cooked beef and herbs. Toss all together.

Now the important part - seasoning! Add the soy and sesame oil and then use the lime juice/zest and salt and pepper to taste - too much of any and it will be a problem you can only solve by adding more salsa ingredients. Sprinkle with sesame seeds and serve in a bowl with tortilla chips to scoop it on to.