Add Pepper Sauce To Your Salsa For A Spicy Kick
We are guaranteed that one of your New Year’s resolutions is to eat healthier. Often, people think that healthy eating = no flavour. This week we’ll prove that you can easily eat healthily without skimping on indulgence and deliciousness. You’ll feel full, energised and completely satisfied with our quick and simple recipes. Use our featured dishes for your pre-Carnival prep!
HOMEMADE FRESH TRINI-STYLE SALSA
Chips and salsa is a reliable and delicious liming staple. It’s the beloved combination of a salty and crispy vessel, dipped into thick and tangy salsa. However, hidden within store-bought salsa are extra sugars and preservatives which give them their mass appeal and longer shelf-life. I made this salsa for a lime recently and it was a hit. The best part about it is that it takes the same time to make this salsa, as it does to open one of those salsa jars.
With all that being said, tomato season is in full effect here in T&T. Support your local vendors and farmers, buy a bag of tomatoes and try this salsa.
Yields: 6 Servings
Total Time: 35 mins
INGREDIENTS
- 1 pound local tomatoes, cut into wedges
- ½ red onion 2 cloves garlic, peeled
- 2 tablespoons fresh lime juice
- 3 chandon beni leaves
- 3 sprigs parsley
- 1 sprig fresh thyme
- 4 basil leaves, optional
- 2 teaspoons good pepper sauce*
- 3 teaspoons salt
*I use ‘Mudda-in-Law Pepper’ sauce that I buy from the farmer’s market
DIRECTIONS
- Place all ingredients in the bowl of a food processor. Pulse intermittently until the tomatoes are a small dice. If you don’t have a food processor, dice the tomatoes and red onions and finely mince the garlic and herbs. Toss together with salt, pepper sauce and lime juice.
- Place the salsa in an airtight container and allow to marinate for at least 30 minutes.
- Drain some of the excess liquid from the salsa and serve with chips.
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