Don’t buy jars of supermarket salsa! They’re expensive and don’t taste anywhere near as good as this fresh, tasty recipe that you can knock up in a few minutes.
Prep time: 15 minutes
Difficulty: easy
Serves: a good size bowl
The best salsa doesn’t need great skill but you’ll notice the difference if you can find super fresh, firm, ripe and fleshy tomatoes. You can reduce the heat by removing the white ribs and seeds in the jalapenos – be careful handling them though. If you’re feeding kids or just don’t fancy the spiciness of peppers, then leave them out altogether.
Ingredients
Don’t use a blender (it makes salsa mushy). A regular kitchen knife or mezzaluna knife and good wooden chopping board are just fine.
- 2 or 3 medium sized tomatoes (aim for about half a kilo)
- Two red onions (it will work with regular onions or spring onions)
- Two or three mild chillies. Stems, seeds and ribs removed (more or less depending on your preference)
- Juice of one lime
- 10-15 grams of fresh coriander
- Rock salt and fresh ground pepper to taste
Preparation
- Finely dice the tomatoes, onions and coriander and add to a mixing bowl
- Chop the chillies, add to the bowl and mix well. Remember the salsa will get spicier over time so go easy if you’re in doubt. If your salsa is too hot, add more diced tomatoes.
- Add the lime juice, salt and pepper to taste
Leave the salsa in the fridge for an hour if you can as this helps the flavours combine.
Salsa fresca goes with so many dishes but most easily with tortilla chips or tacos.