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Home-made Tomato Salsa

This is a simple and delicious sauce to compliment any egg, meat or fish dish that is lacking in flavour.  It can also be used as a topping or a dip, e.g. with nacho’s.  Be sure to try the recipe for Cajun-style Blackened Chicken & Salad Sandwich too.

250 g ripe tomatoes
1 large onion
10 ml crushed garlic
1 green or red chilli, seeded and finely chopped (optional)
50 ml oil, e.g. coconut or seed oil
30 ml fresh parsley or coriander, finely chopped
salt and freshly ground black pepper to taste

  1. Cover the tomatoes with boiling water, allow to stand for a while, drain, peel and chop coarsely.
  2. Saute the onion, garlic and chilli very gently in the oil until softened but not at all browned. Add the tomato and bring to the boil, stirring.  Simmer gently for 5 minutes.
  3. Add the parsley or coriander, season to taste and simmer for a further 2 to 3 minutes. Pour into clean glass jars, seal, cool and refrigerate until required.

Makes about 375 ml salsa.

The salsa can be refrigerated for up to 1 month.

Recipe by Carolie de Koster from the Art of Cooking recipe book p. AOC p. 486.