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 chickpea pancake with it!
I have made salsa with fresh red chilli before and I find it can be too overpowering and the heat isn’t evenly distributed, so I much prefer using pickled jalapenos. 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.
- 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.