Versatile Salsa Recipe
Fresh Tomato Salsa
3 medium sized ripe but firm Fresh Tomatoes, diced (remove seeds).
½-1 Red Onion, finely diced (depends on size, about half portion of tomatoes).
1 Jalapeño Chilli Pepper (stems, ribs, seeds removed), finely diced (or a few dashes of Tabasco sauce).
Juice of one Lime or ½ Lemon (to your desire, really).
¼ cup Cilantro Leaves, finely chopped (more if you like).
1 pip Garlic, minced or grated (use garlic press if you own one). Omit Garlic if you’re strict vegetarian.
Sea Salt, to taste.
Freshly ground Black Pepper, to taste (optional).
Extra Virgin Olive Oil, to taste and just before serving.
Combine all the ingredients in a bowl and season according to taste.
Let the mixture sit for at least an hour in the fridge.
Drizzle the olive oil when serving, if desired.
Serve with any grilled meat, seafood and everything under the sun… 😀
Home movie snacks on Melba toasts 😉
Left-overs can be refrigerated up to 2 days only.
Avocado, dice some and mash some, to make Guacamole.
English or Japanese Cucumbers, diced, for extra crunch.
Replace Cilantro with chopped Basil leaves ot Italian Parsley.
Replace 1 Jalapeño Chilli Pepper with ½ Chilli Padi (stems, ribs, seeds removed), finely diced.
Replace Lime or Lemon Juice with Vinegar.
Add a sprinkling of toasted and pounded Cumin for exotic flavour.
A few slivers of Sun-dried Tomatoes.
Mint, chopped, if you fancy.
Some shavings of Parmigiano-Reggiano (my favourite but you can use any parmesan) when serving.
Happy dancing 🙂