Tomato Relish/Salsa, Hot!
Tomato Salsa
Mamta Gupta
This recipe was given to me by one of the restaurants in a small town in Bolivia, where we had stopped for lunch on our trip there in the 1980s. When made from green tomatoes, it is called Salsa Verde.
It is very easy and quick to make. It should be very hot, so adjust chillies or Jalapeños after tasting, because chillies vary in their heat.
It can be served with corn chips, tortillas and many other Spanish/Mexican type of snacks and even with non-Mexican snacks/meal/sandwiches.
Makes one small bowl.
Ingredients
3-4 firm tomatoes, 400-500 gm.
1 red onion, medium, peeled
4-5 green chillies, adjust to taste and type of chillies used
2 large cloves of garlic, peeled
1 tbsp. Jalapeño chilli peppers
2 tbsp. fresh coriander leaves
6 tbsp. malt vinegar
Rock salt to taste (ordinary salt can be used)
A large sprinkle of freshly ground black pepper
4 tbsp. extra virgin olive oil
Instructions
Wash, dry and place all ingredient except oil, in a food processor and chop coarsely. Do not use a blender/liquidizer, that will make it too smooth. The mix should have a 'chopped' texture. It is this rough texture of the individual ingredient that gives it it’s unique taste and favour.
Add olive oil and process it for another 10 seconds, the sauce will become thick…ish.
Serve fresh. If kept in the fridge, bring it back to room temperature and shake well before serving.
Notes
Also see Pickle and Chutney Selection.
