This tangy salsa really benefits from a night spent in the fridge but served at room temperature.Serves 4 as a snack
In Spanish, Salsa means sauce but in English, it tends to refer to a Mexican tomato-based dip or a green chilli sauce, known as Salsa Verde. Tortilla Chips are commonly served alongside tomato salsa, but this seems to be a westernised version of Mexican cuisine.
Chopping Vegetables for Tomato Salsa
The vegetables need to be as small as possible for this salsa or they’ll provide too much of a crunch and take away from the sauce-like consistency of the salsa. However, if your knife skills aren’t up to much, you can blitz them up in a food processor.
The Tomatoes in The Tangy Salsa
This recipe uses tinned whole tomatoes to provide some acidity, but some brands can be too acidic. Sugar will help alleviate this, but so does leaving the salsa to mature overnight.
Note: Use a non-metallic bowl to store these in the fridge as the acid will interfere with the metal and give the salsa a metallic taste.
1 Tin Whole Plum Tomatoes, Drained
¼ Red Onion, Finely Diced
¼ Red Pepper, Finely Diced
1 Red Chilli, Deseeded and Finely Diced
1 Garlic Clove, Crushed
5g Coriander Leaf, Chopped
Juice from 1 Lime
1 Tsp Caster Sugar, Optional
1 Tsp Salt
- First, lay the whole plum tomatoes on a chopping board and chop them up into smaller pieces. Be careful as the tomatoes will let out a lot of juice.
- Combine everything in a non-metallic mixing bowl.
- Refrigerate overnight but serve at room temperature.