The Pretend Chef

Fresh tomato salsa

This recipe is simple, quick and easy to make. Fresh tomato salsa has a clean and fresh taste, and since it is made from few raw ingredients, the quality and freshness of these ingredients will determine the taste of the salsa.

Try and use sweet tomatoes that are not very juicy like plum tomatoes (the local Nigerian UTC tomatoes, tomato jos),  so as not to flood your dip with liquid. They should be firm and just ripe.

You do not have to deseed the tomatoes unless they are very juicy. Yellow or red onions are good. I add a pinch of sugar just to balance any sourness from the tomato. 

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Keep in the refrigerator for about 2 hours to let flavours blend well and mature, though it still tastes good when eaten immediately. Fresh tomato salsa is used as a dip  for chips, chapati, sauce for boiled or grilled fish and chicken. It can also be a lovely accompaniment for a fluffy omelette.

 

To make fresh tomato salsa;

2 medium tomatoes (1 1/2 cups chopped)
1/2 small onions (1/4 cup chopped)
1 scotch bonnet (deseeded)
1/2 cup baked beans
2 tablespoons lemon juice
salt
1/4 teaspoon sugar

 

Wash tomato, onions and pepper. Finely chop tomato and onions, place in a bowl. Deseed pepper, finely chop and add to the bowl. Add baked beans, lemon juice, salt and sugar. Toss everything to mix very well. Leave to rest in the refrigerator. Serve your delicious salsa.

 

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Comments

  1. Green amaranth chapati (East African) - The Pretend Chef - […] crispy outside, the East African chapati is tender and gratifying. I was served chapati with a Fresh tomato salsa in…

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