I have not posted my salsa recipe. Unbelievable. I can just picture myself stuck somewhere far from home with kilos of ripe tomatoes and bag of chips!
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| Chunky homemade salsa |
Preparation time: 1 hour; serves 4 - 6
Ingredients:
| 275 g | Fleshy tomatoes (Fleischtomaten work well in Germany) |
| 4 | Green chillies (but you can adjust this to your taste, take the seeds out if you must) |
| 75 g | White onions, finely diced |
| 2 | Garlic cloves, minced or pulped |
| 1/3 cup | Coriander leaves, chopped |
| 1tsp. | Salt |
| 2 tsp. | Lime juice |
| 1 tbsp. | Concentrated tomato paste |
| 1/4 tsp. | Chilli powder |
Method:
This is super easy to put together. You can adjust any of the seasonings to your taste. Make it burning hot, or leave out the chilli altogether, it still will taste delicious.
Dice the tomatoes as small as you like. Don't mash them. Salsa is not supposed to be a paste! If your tomatoes are too watery, squeeze out the seeds or drain them after dicing. Slice the green chillies, finely dice the onions, mash the garlic, chop the coriander leaves. Put everything in a bowl except the concentrated tomato paste.
I'm not sure what you would use in other countries. In Germany this comes in a tube and is available in any supermarket. Because my tomatoes are never really, really red I use the paste to give a bit more colour. It also mixes well with the water that the tomatoes let and makes it a bit less runny.
Lastly add the tomato paste working it in carefully. You don't want to mash the tomatoes when you do this. You could drain a bit of the water from the salsa and mix it into that if you have trouble. Of course this will depend on how thick your concentrate is.
Finally, cover the salsa and allow it to stand, preferably in the fridge, for 30 minutes. Be careful, your fridge will reek of onions and garlic, but it will disappear after a few days!
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| Not so chunky homemade salsa! |
