When I lived in California, fresh tomato salsa was a staple, purchased in a natural foods store, always on hand in my refrigerator. I used it as a dip, on salads, over eggs, over steamed vegetables, or with various Mexican dishes. This salsa keeps in the fridge for a week - if it lasts that long. Pair with the last issue’s recipe of Mexican Refried Beans for hot and cold dips with corn chips and raw veggies.
Mexican Tomato Salsa
Makes about 1 1/2 cups
Ingredients:
- 2 tomatoes, skinned, seeded and chopped
- 1-2 small green chili, seeded and finely chopped
- 1 clove garlic, pressed
- 1 Tbl. shallots, finely chopped
- 1/4 cup coriander leaf, finely chopped
- 2 Tbl. lime juice
- salt and pepper to taste
- a dash of Tobasco sauce
Directions :
Put all the ingredients into a bowl and stir until well mixed. If it is not spicy enough add a dash or two of Tobasco sauce.
Note: For a variation you can add 1/2 tsp. toasted ground cumin and a diced avocado. If you use the avocado it won’t keep as long in the fridge but, of course, will give you more volume.
¡Buen provecho!
Salsa Tomat
Untuk 1 1/2 cangkir
Bahan-bahan :
- 2 buah tomat, buang kulit dan bijinya, dipotong ukuran 1/2 cm x 1/2 cm
- 1-2 cabe hijau kecil, buang bijinya dan potong kecil sekali
- 1 biji bawang putih, diparut/dipres
- 1 Tbl. bawang merah, dipotong halus
- 1/4 cangkir daun ketumbar, dipotong kecil
- 2 Tbl. jus jeruk nipis
- garam & merica secukupnya
- tobasco kalau mau
Cara Membuat :
Masukkan semua bahan diatas kedalam mangkok, aduk sampai semua tercampur rata. Kemudian simpan di kulkas.
Catatan: Bisa disimpan di kulkas selama satu minggu.
Untuk variasi bisa tambah 1/2 tsp. bubuk jinten yang sudah dipanggang, dan satu apokat dipotong kecil. Kalau pakai apokat, anda akan lebih banyak punya salsa, tapi salsa dengan apokat tidak bisa disimpan di kulkas dalam jangka waktu lama.
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