An excellent dip or sauce
Ready made salsa sauces tend to taste very vinegary and have a lot of additives to make it appear good. Ready made sauces in Kenya cost the earth. I prefer to make my own sauces whenever possible. I make two types of tomato salsa. One where the onions, sweet pepper, garlic, tomatoes are cooked to give a wholesome sauce, ideal for dishes tacos, enchiladas, empanadas etc. The other one is where I do not cook all the tomatoes, onions, garlic etc. making tomato salsa is very easy and the lovely fresh tomatoes, garlic and coriander add a lot of flavour to the sauce without having any artificial flavourings in it. This type of salsa is good to serve as a starter with tortilla chips, crisps (chips), crunchy pita slices etc. Fresh tomato salsa stays good in the fridge for at least a week.
Makes about 2 cups
2 large tomatoes (approx 1 cup of chopped tomatoes)
1 cup tomato puree
¼ cup chopped onion
½ cup chopped fresh coriander or cilantro
2 tsp lemon juice
2 cloves of garlic, finely chopped
¼ tsp sugar
½ tsp salt
1 tsp cumin powder
1 tsp red chilli powder or paprika
½ tsp pepper powder
finely chopped green chillis or jalapeno (about a tsp) (optional)
- To make fresh tomato puree, cut about 4 to 6 tomatoes into chunks. Put it in a pan with very little water. Let the tomatoes cook over low heat till they become soft. Puree in a blender. Sieve if you do not like the seeds and skin.
- Put tomato puree, chopped tomatoes, garlic, onion and coriander in a blender. Process it just for a few seconds as you don’t want to puree the tomatoes and onion completely.
- Pour the salsa into a serving bowl. Add salt, pepper,sugar, lemon juice, cumin powder, red chilli powder and jalapenos if using any. Mix and serve.
- Can add about ½ cup of diced sweet red pepper if you like.
- Adjust the amount of chillis according to your taste.
- To make cumin powder, roast cumin seeds lightly in a pan. Grind it when it becomes cool.