Salsa: Two Ways
There’s usually two camps for salsa lovers – chunky/rustic or smooth. I love both and it really depends on what I use it for, so I thought I’d give you both options here. Hence, salsa: two ways!
Version 1 – Rustic Salsa:
2 tomatoes, seeded & diced (organic preferred)
1/2 white or red onion, diced
1 jalapeño, seeded & diced (can leave seeds in if you like)
1 handful fresh cilantro, chopped (organic preferred)
2 cloves garlic, finely chopped
Juice of 1/2 lime, freshly squeezed
1 tsp. red chili flakes
1/4 tsp. sea salt
Freshly ground black pepper to taste
Combine all ingredients in a bowl and let them marinate together for atleast 1 hour (overnight is even better). Serve slightly chilled or at room temperature.
Version 2 – Blended Salsa:
If you prefer a more blended, less chunky salsa, simply make Rustic Salsa above and blend all ingredients in a small food processor until you reach the consistency you like. Refrigerate atleast 1 hour, but overnight is preferred so the ingredients really get cozy with eachother. It truly tastes better the next day, I promise. Serve slightly chilled or at room temperature.
There are so many ways you can tailor this recipe for your specific tastes. Hate cilantro? Use epazote, parsley, or basil instead. Want less onion and more tomato, sure thing! Can’t tolerate spice? Simply omit the jalapeño and chili flakes or if you’re a spice fiend like myself, add a habanero. It’s all up to you!
A N&W PSA:
Salsa deserves a public service announcement! Salsa should never be limited to just tortilla chips. Yes, that’s great once in awhile but salsa is so much more! It can top a beautiful piece of fish, add gorgeous color to a salad, top a fried egg, and spice up a burger. It’s a delicious, whole food condiment you can feel good about so experiment and use it liberally!
Copyright 2023, Nourished & Whole