Ingredients: 1kg/2lbs tomatoes (We use a variety and include a few heirloom for their flavour when available), 1 small red onion (substitute with brown), a bundle of fresh coriander(cilantro), 1 large lemon, scotch bonnet, salt, black pepper.
Method: As shown above, chop tomatoes, add salt to bring out the juices. Finely mince the onion with your blender or food processor in a little sunflower oil (or other plain oil), or you can dice it very small with your knife. We used ourBamix for ease. Add onions and stir. Squeeze lemon over tomato mixture. Pulse the tomatoes and onions for a little. You want a thick, lumpy salsa, not a purée. Chop cilantro and a little scotch bonnet (no seed), add to tomatoes. Taste. Adjust with salt and freshly cracked black pepper to taste. Chill for at least 1 hours and serve. Also great after sitting in the fridge overnight.
CHEF’S NOTE: The steward likes the jus from the tomatoes to soak up fritters, bread, muffins, but you can pour it off when serving because it really should not be watery. It will be just as nice without it and you can call her over to drink it up. This is traditionally served with corn chips, but you can make your own chips with whole wheat pita or arab bread or even with regular whole grain bread flattened with a rolling pin then cut into triangles and toasted in the oven on a baking sheet. This goes well with our Spicy Tuna Fritters for a party, picnic or potluck. The steward took it to the UAE foodistas picnic in the park.
Blogs represented: My Custard Pie, Lick My Spoon, The Hedonista, I Live in a Frying Pan, Anja’s Food for Thought, Ballpark It, Spontaneous Euphoria, My Mezzaluna, Dubaimoves.
That looks really good. We just picked up a new veggie chopper today, and hope to make some tomato salsa with it really soon!
Yum!! And now I want more! Love, love love salsa. I should have said that this is one of my all time favourite ways to have tomatoes 🙂
We are always looking for new salsa recipes, this looks like one to try, beautiful photos!
Your salsa looks so refreshing. Love the scotch bonnets – the hotter the better for me!
Oh, this is great, love the idea of the scotch bonnets to make it really hot.
I’m a huge fan of simple homemade salsa and make this all the time. I love how fresh and vibrant your looks. I’m sure the pepper takes it up a notch.
Salsa is the one recipe I never seem to stick with – always adding a new ingredient or varying the peppers. Your recipe might just get us to settle down. Love the picnic photo. Makes me wish for picnic weather in KC even more.
If only I wasn’t allergic to Cilantro… But this looks fantastic!
This sounds great! I love the addition of the scotch bonnet…I am hoping that habaneros (called piment antillais here in France) will make a fine substitute.
You may indeed substitute with habaneros 🙂 which are cousins that come close in flavour
i tried this for a get-together i went to…it ‘sell off’
These are the stories we love to hear :). We love that you keep on trying our recipes and come back to report your success. Once you make this salsa, you never want the packaged one again. There is absolutely no comparison. Happy your friends “bought it!”
this recipe is very good. Marina
Gracias Marina.
This looks amazing! I will be trying it this weekend!
You will not be disappointed!