The part can never be well unless the whole is well.Plato
In Spanish salsa means sauce and is typically based on tomatoes. It originates from Mexico, and can be used with all kinds of food, dressing on a salad, spread on a bread, dip with vegetable sticks or a base for a good tomato soup.
You can make your salsa smooth, chunky, sweet, spicy – whatever your preference is and your taste buds feel like.
Sometimes I like a smooth texture specially as a dressing for my salads, but other times I want it chunky, chewy and spicy.
Here is an idea of a recipe that you can play with and adjust to your taste.
Ingredients
- 500 gr. red tomatoes, finely chopped or as preferred
- ½ cup sweet onion, finely chopped or as preferred
- 1 clove garlic, minced
- ½ cup finely chopped coriander/cilantro (or more)
- ½ -2 jalapeno, seeded and minced (depending on heat preference)
- Salt and freshly ground pepper to taste
- 1 date finely chopped or 1/2 tsp maple syrup
- 2 tablespoons fresh lime juice (or lemon)
Direction
- Toss the tomatoes with the onion, cilantro, jalapeno, garlic and lime juice in a bowl and season with salt and pepper, for a chunky salsa dip.
- For a smooth texture salsa add all ingredients, except the onion, to the food processor and blend until smooth. Finely chop the onion and add to the texture (the onion can get a little bitter if it blends for too long in a food processor).
And sometimes I use a little bit of olive oil, especially if I am going to use the salsa on toasted baguette.
Enjoy !
