Thursday, 24 January 2013


For some reason, it's taken me ages to get salsa right.  It's not that different to Gujarati chutneys (not what is in English considered a "chutney" but spicy sauces of various descriptions to accompany samosas and bhajias and other such savoury things) which I can manage just fine but salsa just never worked for me.  I tried various recipes online but the consistency just didn't come out right - too watery or too chunky or both. ARGH.

Anyway, the other day, we were having Mexican food and I resolved to try again with salsa.  I've tested this recipe out a couple of times since (in the interests of science, obviously, not just because it resulted in more Mexican food) and it appears to work.  Hurrah!  I no longer have to buy it at the supermarket and feel like a dismal failure.



Quantity:  plenty for two people who really like salsa.

Chop four tomatoes and two onions finely (do not use a food processor, this makes it all too watery) - I like pretty much a 1:1 ratio of tomatoes to onions but, obviously, if you aren't as fond of onion, you may want to dial back on the onions.

Add the juice of a lime.  If you don't have a lime, lemon works pretty much equally well.

Add  about two tablespoons worth of tomato puree - I find this is the key to making it not watery.

To taste, depending on how hot you like your salsa:  red chilli flakes, paprika, sumac, black pepper.  I find the blend of different types of pepper gives it more depth.

And, obviously, a bit of salt.  Optionally, a little bit (like a teaspoon or so) of vodka gives it a little kick that's quite nice.  Topping with chopped coriander is also good but not vital.

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