For a Mexican-inspired breakfast or brunch - try this delicious salsa served with cubed fried potatoes and eggs.
4 people made this
9 rashers bacon
1/2 onion, chopped
1 fresh jalapeño chilli, seeded and chopped
1 fresh tomato, finely chopped
100g (4 oz) passata
Method Prep:5min › Cook:10min › Ready in:15min
Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Remove from pan; drain on kitchen roll. Pour dripping from pan, leaving a thin coating.
Sauté the onions, tomato and chilli in the pan until the onion is soft, about 3 minutes. Dice the cooked bacon and add into the pan. Stir in the passata. Cook, stirring constantly, until heated through.
If you can't find a fresh jalapeño, use jarred or a fresh green chilli.