A lot of shop bought salsas are packed with salt and sugar to preserve them. They can often be either overly spicy, or so bland and watery that you might as well have thrown a plain tin of chopped tomatoes in a bowl and called that salsa.
Now this isn’t a groundbreaking recipe but it is a handy one to remember. It’s also not limited to Mexican feast nights – venture out and spread some on toast and top with a fried egg, or top a savoury gluten-free chickpea pancake with it!
Over the past year, I’ve started to venture outwith meal-appropriate norms and eat the most random collections of food you can think of, just in a bid to eat up what’s in my fridge. I love it though, because you try combinations you wouldn’t have thought of before. I think that having this salsa on hand elevates a breakfast stir-fry of all the vegetables lurking in your fridge that need eaten up before your next food shop.
I have made salsa with fresh red chilli before -f I find it can be too overpowering and the heat isn’t evenly distributed, so I much prefer using pickled jalapenos. I also find that the vinegary tang from the brine really complements the heat! Plus, if you’re making my chunky guacamole, you’ll pretty much be using the exact same ingredients, so less to add to the shopping list.
If you’re not a massive spice fan, then feel free to reduce or omit the jalapenos, but if you do, then I suggest adding a tiny bit of vinegar in its place just so you get that same oumph from the jalapeno spicy tang!
- 4 whole tomatoes
- ½ medium red onion, finely diced
- 2 tbsp pickled jalapeno slices, finely chopped
- 2 tbsp lime juice
- 2 tbsp chopped coriander
- ¼ tsp salt and pepper
- Prep all your ingredients and toss everything but the salt and pepper into a food processor.
- Pulse, not completely blend, the mixture until your desired consistency.
- Season with salt and pepper.