The Easiest Tomato Salsa

This dish is a Mexican tradition that can easily be a Trini favourite because of its similar flavour to chow. ‘Salsa’ is Spanish for sauce and this spicy mix goes well with a variety of chips, breads or crackers. Use it as a topping for salads or a side dish with lunch or dinner.

Tomato Salsa

Ingredients

• 4 pounds ripe tomatoes
• 1 medium onion, diced
• 2 cloves garlic, minced or grated
• 2 bunches (about 1 cup) chadon beni or cilantro
• Juice of 1 lime
• 2 teaspoons salt
• Fresh hot pepper or pepper sauce to taste

Directions

1. Wash tomatoes thoroughly and slice off stem ends.
2. Cut in half lengthwise and use a spoon to scoop out seeds.
3. Place tomato halves face down in a colander to drain juices.
4. Cut tomatoes into strips (about 1 inch wide), then line up strips together to cut into cubes.
5. Put cubes into a large bowl.
6. Add diced onion, minced garlic and finely chopped chadon beni or cilantro.
7. Mix carefully with a spoon to avoid crushing tomato cubes. *Alternatively, you can place chopped tomato halves (minus seeds), chopped onions, garlic and chadon beni or cilantro in a food processor/vegetable chopper and pulse several times to achieve a chunky consistency***
8. Add lime juice, salt and hot pepper to taste.
9. Enjoy with tortilla chips, pita chips, hops bread, piece ah sada, some crackers, ah plate ah pelau, de pizza crusts de chirren always throwin’ way, some barra, ah piece ah zaboca, ah pastelle… or just enjoy a heaping bowl of salsa all by itself.

About Post Author

Allison Desormeaux

Allison is a food fanatic who is always trying something new. Her kitchen adventures include cuisines from all over the world sprinkled with a dash (or dollop) of Trini flavour. For Allison the art and science of creating food is an endless journey in new experiences. So even when a dish turns out like a distant cousin of what it’s supposed to be, just try again because tomorrow is another day to cook it, eat it, love it.

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