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.
- 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)
- 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.