Look out for my next single, it’s called My Salsa.
I love salsa, that low-fat dip that comes on nachos. But the better version will always be the homemade madness of chopped junk in bowl, jumbled into a colourfully tart rainbow. The beauty of it, is that it really only takes a few minutes, and it all comes together really well. It can sit in the fridge for a few days, ready to spice up something. You can blend it up for a sauce, or you can keep it chunky for when you have chips and need to scoop something moissst.
I hope that at least one person was uncomfortable with me writing moist.
Anyway, this particular salsa is known as pico de gallo which is a fresh, Mexican salsa.
- 2 large, tangy tomatoes
- mini tomatoes - a handful or two of several varieties is a good idea
- 2 TB sliced jalapenos (I use the pickled and pre-sliced in a jar)
- 1 capsicum (I used the roasted and marinated in vinegar types)
- ½ red onion
- 1 tsp salt
- 1 lime, juiced
- Finely dice the tomatoes, jalapenos, capsicum and red onion.
- Stir through the salt really well. Pour the salsa onto a fine mesh seive and allow the mix to drain of liquid for 30 minutes.
- After half an hour, return the salsa to a bowl, and stir through the lime juice.
- Serve, or store in a sealed glass jar in the fridge