Hi everyone! I know it’s been a while since my last post but I’m back and ready to share a lot of recipes I’ve gathered during the past few weeks with all of you.
Over the event of the past month or so, I have been trying quite a few salsa recipes. I came to the conclusion that I’m not a fan of the raw onion, tomato and cucumber salsa. I find it a harsh not only on the palate but on my tummy too.
I then came across this salsa and wow did I suddenly fall in love with salsa!
This is such an amazing salsa as it can be used as a condiment for any dish, sandwich or wrap. It would be great as a dip with corn chips while watching the footy on a Saturday afternoon. Or you could add it to your favourite pasta as a quick and easy dinner! With such a versatile salsa how could you not fall in love with it! And it’s so fresh! Let me know how you use your salsa.
775 grams Roma tomatoes, roughly chopped
2 tablespoons olive oil
1 red onion, finely diced
2 cloves garlic, minced
2 teaspoons fresh chopped chilli – optional
1 tablespoon sea salt
1½ tablespoons sugar
1 cup fresh coriander (cilantro) leaves, finely chopped
In a large fry pan with lid, add oil and tomatoes on a medium heat. Cook for 5 minutes, until you start seeing the tomatoes breaking down. Turn the heat to low and simmer with the lid on for a further 8 minutes.
TIP: Try not to stir the tomatoes too much with a spoon as they will turn to mush!
Add onion, garlic, chilli, salt and sugar and combine well. Allow to simmer with the lid off for a further 10 minutes until the tomatoes have completely broken down.
Remove from heat and allow to cool in the fry pan.
Once tomato mixture has cooled, add in the coriander. Place salsa into a sterilised jar or bottle.
Keep in the fridge for four to six weeks.