Salsa

Materiaal

• Sharp knife
• Cutting board
• Bowl
• Pan of boiling water
• Bowl of ice water
• Optional: blender or food processor

Salsa± 500 ml

• 500 g ripe tomatoes (e.g. Roma or vine tomatoes)
• 1 small red onion
• 1–2 jalapeño peppers (seeds removed for less heat)
• 1 clove garlic
• 1 bunch fresh cilantro
• Juice of 1 lime
• ½ teaspoon salt
• Pinch of ground cumin (optional)
• Black pepper to taste

Instructions

1. Blanch the tomatoes: cut a small cross in the bottom of each tomato, put them in boiling water for 30–60 seconds, then straight into ice water. The skins now slip off easily. Cut the peeled tomatoes in half and scoop out most of the seeds and juice, so the salsa doesn't get watery. Dice them finely.
2. Finely chop the red onion, jalapeño, garlic and cilantro.
3. Combine everything in a bowl with the lime juice, salt, cumin and pepper.
4. Taste and adjust with more salt, lime or jalapeño.
5. Let it rest in the fridge for at least 30 minutes so the flavors can meld.

Prefer a smooth salsa? Pulse everything a few times in a blender or food processor instead of chopping by hand.

Tips

• Charred salsa: grill the tomatoes, onion (in thick slices) and jalapeño on the BBQ or in a hot pan until blackened in spots, then chop or blend. Smoky and great with grilled meat.
• Rinse the chopped onion under cold water if you find it too sharp.
• Best eaten the same day - it keeps 2–3 days in the fridge, but gets more watery.