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Homemade Salsa

April 24, 2015

 Fresh is best! That is my theme for today's post.   I often find myself checking ingredients of the foods I buy more and more carefully.  Companies often sneak in little nasties like unnecessary sugar, salt and additives) into their products because they believe they make them taste better and/or last longer.  While I can appreciate in today's hectic pace of life, making from scratch isn't always practical and that there are some great natural choices now available, when I can,  I like to prepare fresh, whole foods - that way I know exactly what I am eating.   

 

I find a great deal of satisfaction in taking the time to try new things and this recipe is so healthy and easy to make which is a bonus!  This fresh salsa was just perfect with my Crispy Pork Belly Tacos. 

 

  • Enjoy this salsa with your corn/tortilla chips, or include in other recipes that require a hearty tomato flavor

  • This tomato salsa could also be used as a base for a bolognaise/pasta dish - just omit the coriander and perhaps add basil etc. 

  • Goes great with tacos and other Mexican dishes

 

YOU WILL NEED

1/2 tablespoon oil (I use rice bran oil)

1/2 a capsicum chopped

3 garlic cloves

2 cups chopped tomatoes (cut out/remove the seeds before chopping)

1/8 cup sliced jalapenos in vinegar chopped

1 extra tablespoon of the jalapeno vinegar (the pickling water in the jar) OR white vinegar

1-2 tablespoons fresh coriander/cilantro

1 teaspoon sugar

Salt to taste

 

METHOD 

  1. In a medium pot, heat the oil over medium/high heat and add the capsicum, garlic and onion and sauté until soft but do not allow to color.

  2. Add the tomatoes, jalapenos and jalapeno vinegar and cook until soft (this takes about 5 minutes)

  3. Add the coriander and sugar and allow to cook until you reach the thickness of salsa you want (this usually takes me about 8-10 minutes.

  4. Add salt to taste and stir well before serving. 

 

MAKES 4 GENEROUS SERVES

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