How to eat more Veges and fruits III- Mango Salsa


This recipe is a fridge staple for me. It literally goes with everything and is super easy to make if you have a food processor. If you don’t, its a good way to practice your knife skills.



4  medium Roma tomatoes

1 small red onion

2  small cloves of garlic

1 jalepeno pepper or  2 tablespoon  sliced jalepeno

1 teaspoon of salt

1/2  cup or 80g ripe mango

6 coriander stalks

juice of 1 lime or 1/2 lemon


  1. Place all the ingredients in a food processor and pulse, until you reach your desired salsa consistency.
  2. If you do not have a food processor finely chop all the ingredients and mix well.
  3. Taste the salsa and season with more salt if required.



Chili Chorizo Pasta

00serves 2
15 minutes


1/3 cup diced chorizo-150 grams

1 small onion( about 1/4 cup finely diced)-150 grams

1 garlic clove finely diced

1/2 cup tomato passata or marinara sauce-115 grams

1-2 teaspoon chili flake

1 teaspoon mixed Italian herbs

spaghetti about 7 centimeters diameter when held in fist-200 grams

2 tablespoon Olive oil

1 red bell pepper( finely sliced)


  1. Bring water to boil in a pan- about 2 liters. Add a generous pinch of salt once it starts boiling.
  2. Add pasta and boil for about 8 minutes or until to your satisfaction.
  3. Sieve the pasta and save about 1/4 cup of the pasta water. WHATEVER YOU DO, NEVER RINSE PASTA ONCE BOILED. JUST EMPTY IT INTO THE COLANDER AND STEP AWAY!!
  4. Heat oil in a pan.
  5. Do the hot oil test, then add onions, garlic, chili flakes, red bell pepper and saute for about 1 minute and a half.
  6.  Add chorizo and continue to stir for about 1 minute.
  7. Add the passata/marinara and mixed Italian herbs. Mix well and add a pinch of salt and about a pinch of freshly ground black pepper..
  8. Add the pasta and mix well with sauce.
  9. For a more saucy pasta, drizzle in pasta water until texture is to your desire.
  10. Taste pasta and again season it to your satisfaction. Add more salt, more chili or more herbs.