Welcome to a world of vibrant flavor with our homemade Tomato and Chili Salsa! Salsa, a staple in Mexican cuisine, is celebrated for its fresh ingredients and zesty kick. While traditional recipes are fantastic, this version adds a delightful and unexpected twist with the warmth of ginger and a hint of aromatic curry powder. It's a wonderfully versatile condiment that can be served as a dip with tortilla chips, a topping for tacos, or a fresh sauce for grilled chicken or fish. Get ready to create a salsa that's bursting with color, texture, and unforgettable taste!
Salsa with tomatoes and chili
Ingredients for Salsa with Tomatoes and Chili
- 200 g tomatoes
- 100 g green bell pepper
- 50 g sweet salad onion
- 1 chili pepper
- 1 tablespoon grated ginger root
- 1 clove of garlic
- a few sprigs of cilantro
- a few sprigs of celery or parsley
- 1/2 lemon
- 1 teaspoon curry powder
- extra virgin olive oil
- salt
How to Make Salsa with Tomatoes and Chili
Finely dice the sweet salad onion.
Squeeze the juice from half a lemon onto the onion.
Slice a small chili pepper into thin rings and add to the onion.
Dice the sweet salad onion into small cubes. You can substitute this type of onion with sweet shallots, red onion, or regular yellow onion. If using a yellow onion, you should dice it, cover it with water mixed with vinegar or lemon juice, and let it sit for a few minutes, then drain. Alternatively, place the diced onion in a sieve and rinse with boiling water, then cool. Treating the onion this way removes its bitterness and sharp taste.
Squeeze the juice from half a lemon over the onion. Using a spoon or a hand in a thin rubber glove, mix the onion with the lemon juice to soften it. For a different twist, try using lime instead of lemon and be sure to grate in a little lime zest for an incredible aroma.
Slice a small chili pepper into thin rings and add it to the onion. If the chili is very hot, it’s best to remove the seeds and membrane, as these parts contain the most capsaicin – the compound responsible for the heat in various types of chili peppers.
Grate the ginger on a fine grater directly into the bowl.
Scrape the ginger root. Grate the ginger on a fine grater directly into the bowl. You will need about a tablespoon of grated ginger, which is about 2-3 centimeters of a medium-thick root.
Dice the flesh into cubes the same size as the onion.
If desired, remove the seeds and dice the flesh into small cubes.
Season the salsa.
Cut the green bell pepper in half. Remove the stem and seeds, and rinse the halves with water. Dice the flesh into cubes of the same size as the onion. Add the diced pepper to the bowl.
Cut the tomatoes. If you wish, you can remove the seeds, then dice the flesh into small cubes. Add the diced tomatoes to the other ingredients.
Season the salsa. Sprinkle in the ground curry powder. Salt to taste; sea salt works best. Add 2-3 tablespoons of extra virgin olive oil. The slight bitterness of the olive oil will complement the flavors nicely.
Chop a few sprigs of cilantro and celery.
Chop a few sprigs of cilantro and celery. Add 2 tablespoons of the chopped herbs to the bowl.
Let it sit for 10-15 minutes for the vegetable juices to meld and infuse the vegetables.
Press a clove of garlic through a garlic press. Mix the salsa well. Let it sit for 10-15 minutes to allow the vegetable juices to meld and infuse all the ingredients.
And there you have it – a beautiful, fresh salsa ready to brighten up any meal! The beauty of this recipe lies in its simplicity and the harmony of its flavors. Serve it immediately to enjoy its crispness, or let it sit in the refrigerator for an hour to allow the flavors to deepen even more. It's perfect for parties, barbecues, or simply as a healthy and delicious snack. Don't be afraid to experiment by adding other ingredients like corn or black beans. Enjoy every spoonful of your homemade creation!
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