Spicy Fresh Salsa
A jar packed with freshly tossed salsa, full of juicy ripe tomatoes and aromatic flavours, is easy to make and easy to enjoy. Sweet tomatoes, pungent onions, sour limes, aromatic herbs, salt and spicy pepper all balance each other in a vibrant harmony of tastes. A good salsa doesn't ruin your day with too much spicy heat; it brightens it with just enough. MAKES 2 CUPS (500 ML)
- 2 or 3 ripe local tomatoes, finely chopped
- 1 chili pepper, minced
- 1 bunch of chopped cilantro
- zest and juice of 1 or 2 limes
- a big splash of your best olive oil
- 1 teaspoon (5 ml) of tomato paste
- 1 teaspoon (5 ml) of ground cumin
- a sprinkle or two of salt
Preparation time 15mins
Cooking time 15mins
Toss everything together in a bowl until well combined.
Garden tomatoes have the most flavour—when they're in season. If they're not, look for organic or vine-attached types, take them home and ripen them for a few days on a sunny windowsill. In a pinch, a small can of whole tomatoes is more flavourful than a few hard unripe ones and will add lots of deep, rich tomato flavour.
There are many types of chili peppers, each with its own heat level and flavour. I prefer medium heat varieties like poblano and jalapeno. You may substitute chili peppers with freshly grated ginger. Cilantro is the classic fresh herb in salsa, but basil, oregano and even parsley work well too. The sweet pungency of a red onion is a great replacement for the green onions. You can save some time by tossing everything into your food processor. The colour will be a bit dark but the results will still taste great.