This is a terrific all-purpose salsa, it is packed with ripe tomatoes, sun dried tomatoes, fresh basil leaves, dry oregano leaves. Truly Italian style salsa.When it comes to cuisine, Mexico has given us a selection of delicious foods that are a staple in any foodie’s diet. One of the best of these is salsa. Serve it with nachos, on a burger, with scrambled eggs or as a tasty addition to a grilled cheese sandwich, it is pretty much delicious with anything! It’s also really good for you as it’s usually made up of a selection of tasty vegetables, herbs and fruits.
While you can also use canned tomatoes in your recipe, the freshest taste is created by using a selection of fresh, organic vegetables and fruits. Rosa or cherry tomatoes are the best choice as their juice is easily squeezed out while the flesh retains a firm texture. Some people choose to chop the ingredients finely, while others take the extra step of blending them in a food processor. You don’t want the mixture to be too smooth, as a chunky texture is essential for a good salsa. Chunkier salsas, known as Pico de Gallo, are also served as salads and add body to the filling of a tortilla wrap or scrambled egg breakfast bowl.
Watermelon, grape and pineapple add a fresh, tropical sweetness to it, making it perfect for meaty dishes. Replace the tomatoes with a fruit of your choice for a unique tasting mixture. Salsa verde, a green herby variation, is great with starchy vegetables and roast vegetables. For a richer flavour, you can roast the vegetables before using them in the salsa. Lime juice has a smoother taste, while lemons are slightly more acidic. Onions are best chopped by hand, as blending them in a food processor draws out the juice, creating a very strong flavour.
Cilantro or coriander is perhaps the most popular herb used in salsa alongside parsley. Fresh herbs are of course the most flavourful option, and even more so if you chop them by hand. Mint is a complement to fruity salsas, while garlic enhances most combinations. For spicier versions, you can up the chilli content in your recipe. Remember that the greater variety in colour, the greater variety in taste! Corn, black beans, radishes and avocadoes add interest to a vegetable version. If you choose to include the latter, you can blend the vegetables to create a tasty salsa guacamole hybrid. Pro’s recommend that you taste the mixture as you go along, making sure that you have the right balance of salt, sugar, lime and herbs for your tastes.
As well as an essential component of a Mexican style dinner such as tacos or fajitas, salsa complements a huge variety of meals. It is great spread on top of grilled steaks, mixed into a pasta dish, added to grains such as rice or quinoa and added to baked fish dishes. For a healthier option, add salsa to your soup to add an extra kick. This is also a great way to use leftover salsa. Once you have made your salsa, it can be stored and used for up to five days. If you’re anything like us, you’ll be adding salsa to almost everything! Here is our take on this Mexican kitchen staple.
- Ripe Tomatoes- 1 kg or 2.2 lbs
- Fresh basil leaves( finely chopped)- ½ cup
- Sun dried Tomatoes( chopped)- 1 cup
- Dry oregano-1 tsp
- Garlic cloves- 4-5 ( optional)
- Lime juice- 2-3 tbsp
- Sugar- ½ tsp
- Salt- To Taste
- Whole black pepper- 7-8
- Black pepper- 1 tsp
- Olive oil-4 tbsp
- Fill a large saucepan with water, bring it to boil.
- Hull the stems from tomatoes and drop them into the boiling water. Leave them in boiling water for 30-35 seconds. Scoop them out of water and put into ice water bath.
- Once the tomatoes are cool, transfer them onto the cutting board,peel and chop finely.
- Take a large saucepan, transfer chopped tomatoes, chopped garlic cloves, chopped basil leaves, sun dried tomatoes, olive oil and the seasonings. Mix well. Cook for 20-25 minutes. Let it completely cool before serving.
- Viola! Italian style salsa recipe!