When you think of salsa you probably think of the salsas picantes that are a part of Mexican cuisine. So do I. Little did I know that salsa is the Spanish, Italian, and Greek word for sauce. This quick and easy salsa is more of the picante type.
A typical salsa is tomato-based and can have a wide variety of ingredients and range from mild to extremely hot when it comes to spiciness. Other ingredients you can find in salsas can be but are not limited to, chilies, corn, mango, pineapple, and beans.
Making salsa dates back all the way to the Mayans who used a mortar and pestle to mix the ingredients. Some people still find this way to be the most authentic and best and sure it keeps the texture of the ingredients and you really feel that you are working with the raw material. In this modern-day, however, most people use a blender or a mixer of some sort.
In some places that salsa has gotten more local names. In Argentina, chimichurri is common and served when grilling. In Cuba and the Caribbean, the salsa is known as mojo and excludes the tomatoes making it more of a marinade. Piri piri is the word used in Peru.
So where does this leave me? Well, since I’m from Sweden my relationship with salsa is simple. It is something you have when there is taco night. That’s why it was so surprising to me that salsa actually can be made in so many different ways. You learn something new every day, don’t you? As I mentioned earlier though, in this post I’m going to share a vegan recipe for salsa that is what I think of when I think of salsa.
When to use this quick and easy salsa
You can pretty much serve salsa to anything. Since there are so many variations the possibilities are almost endless. When making a more Mexican-inspired salsa though, I can recommend it to fajitas and since my wife is crazy about tacos I can recommend it to that too. Salsa also works great as a side dish when you have a barbeque and to anything grilled really.
The better the tomatoes the better the salsa as someone probably said at some time. It holds some truth though. Be sure to pick some good quality tomatoes (preferably organic) that pack a lot of flavours.
- 3 Tomatoes
- 1 Red onion
- 1 Red Chilli Fruit
- 1 tsp Agave syrup
- 1/2 Lemon (the juice)
- 1 tsp Ground coriander
- A pinch of Cayenne (optional)
- 2 tbsp Olive oil
Chop the tomatoes, onions and garlic into small cubes or dices.
Chop the chilli. Keep as much of the seeds and the “meaty” inside as you see fit to get the amount of spiciness you want.
Fry the onions, garlic, chilli and coriander until the onions are soft and translucent.
Add the tomatoes and let simmer for a while until the tomatoes are turning soft.
Add the agave syrup, and let simmer until the tomatoes are almost completely dissolved.
Add salt & pepper to taste.