Fresh Homemade Salsa
Here in Argentina finding jars of salsa to buy is a rarity. However, I learned a quick and easy way to make delicious salsa that’s better than most store bought varieties anyway.
This is a recipe that is very flexible. Use the quantities you have on hand and adjust the flavors to taste. The amounts in the recipe below are just guidelines to give you an idea of proportions.
Feel free to use other types of tomatoes or onions. Add 1 teaspoon (or more) of chili powder or a small minced hot pepper for spice (pickled or fresh). I usually make it mild and let people add their own heat at the table (tabasco, pickled jalepeños, etc).
To me, the fresh cilantro is the key. But some people don’t like cilantro. (The horror!) And sometimes it just isn’t available. In place of the cilantro you can try 1 teaspoon of ground coriander and 1 teaspoon of ground cumin. It’s different, but still good.
Now, you have two choices: You can either lightly cook the salsa or make it raw. Both are great. I usually cook it. The flavors come out richer and I like the salsa warm.
The recipe below is for cooked salsa, but feel free to combine the ingredients and serve raw. If I make it raw then I omit the garlic, which I find too overpowering.
Lastly, I know people who use bottled lemon juice in recipes. To me that ruins the flavor of dishes. There’s something too artificial about it. I always have a lot of lemons on hand, since I use it on my skin too. Anyway, I recommend using fresh lemon juice in your cooking.
That’s it for my notes, now it’s your turn to try it!
Recipe for Fresh Homemade Salsa
Makes enough to go with one meal (such as potato nachos) for two to four people.
Takes about 15 minutes from start to finish.
2+ cups cherry tomatoes (quartered; or smaller depending on the size of the tomatoes)
1 small clove garlic (minced)
2-3 spring onions (minced)
1 teaspoon salt
Some fresh-ground black pepper
Handful fresh cilantro (finely chopped)
Fresh lemon juice
Combine all ingredients from tomatoes to cilantro in a small saucepan. Bring to a simmer and let cook for about 5 minutes. Remove from the heat just when it starts to smell a bit cooked and the tomatoes turn from bright red to a duller tone.
Stir in a glug of good olive oil and the juice of about half a lemon.
Let cool to pleasantly warm or room temperature. Add salt to taste.
Serve or store in sealed container in the fridge for a few days.
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