This tomato-based dip is easy to find on supermarket shelves. Some are thicker and sauce-like, and others are chunkier and contain finely diced veggies and herbs. One thing most ready-made salsas have in common is that they contain additives and preservatives that make the food last longer. But everyone knows that you’ve only got one or two days to eat salsa before it turns watery and unpleasant.
That’s why it’s much better to make it from scratch, and it’s incredibly easy to do. Good Food’s recipe calls for just a handful of ingredients to whip up a “zesty, fresh and juicy” tomato salsa at home. The best part is that you can use overripe tomatoes so they don’t go to waste.
Supermarket salsa pots usually weigh 200g, but this recipe yields an impressive 300g of delicious dip.
You can use any large tomatoes you have on hand; however, if you only have smaller ones, use eight to 10 of them to make up the weight.
As for the onion, red or white onions are traditional, but the spring onions offer a similar flavour. You could try a combination of the two, if you wish.
To make the salsa, finely chop everything up and add to a serving bowl. Squeeze the lime or lemon juice over the ingredients and season with salt to taste.
Stir everything to combine into a delicious chunky salsa. You can serve it over nachos, scoop it up with tortilla chips or spoon on top of salads, bread or your favourite grilled meat.
To store homemade salsa, cover the bowl with cling film or transfer it to an airtight container. Keep the salsa in the fridge and consume it within three to five days.