Ingredients with Measurements:
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 red onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/4 cup chopped fresh cilantro
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons fresh lime juice
- 1 tablespoon white vinegar
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the diced tomatoes, red onion, green and red bell peppers, cilantro, garlic, and jalapeño pepper.
2. In a small bowl, whisk together the lime juice, white vinegar, cumin, salt, and pepper.
3. Pour the dressing over the tomato mixture and toss to combine.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled with tortilla chips or as a topping for grilled meats or fish.
Preparation time is 15 minutes. No cooking time required.
5. Temperature: Serve chilled.
Serving size: This recipe makes about 2 cups of salsa, serving 4-6 people.
Nutritional information:
- Calories: 25
- Fat: 0.3g
- Carbohydrates: 5.5g
- Fiber: 1.4g
- Protein: 1g
Substitutions for ingredients:
- You can use fresh tomatoes instead of canned, but make sure to remove the seeds and excess liquid before dicing.
- If you don't have fresh cilantro, you can use dried cilantro or substitute with parsley.
- You can use any type of vinegar instead of white vinegar, such as apple cider vinegar or red wine vinegar.
- If you don't have jalapeño pepper, you can use serrano pepper or omit it altogether for a milder salsa.
Variations:
- Add diced mango or pineapple for a sweet and spicy twist.
- Substitute the red onion with diced scallions or shallots.
- Add a diced avocado for a creamy texture.
- Use different types of peppers for a different level of heat, such as habanero or poblano peppers.
Tips and tricks:
- Make sure to drain the canned tomatoes well to avoid a watery salsa.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
- For a smoother texture, pulse the salsa in a food processor or blender before serving.
- The longer the salsa sits in the fridge, the more the flavors will develop.
Storage instructions: Store the salsa in an airtight container in the fridge for up to 5 days.
Reheating instructions: This salsa is meant to be served cold, so there is no need to reheat it.
Presentation ideas: Serve the salsa in a colorful bowl or on a platter with tortilla chips arranged around it.
Garnishes: Garnish with additional cilantro leaves or a slice of lime.
Pairings: Serve this salsa with grilled meats, fish, or vegetables. It also pairs well with rice and beans.
Suggested side dishes: Serve with tortilla chips, plantain chips, or sliced vegetables such as cucumber or jicama.
Troubleshooting advice: If the salsa is too watery, drain it again or use a slotted spoon to serve.
Food safety advice: Make sure to wash all produce thoroughly before using. Store the salsa in the fridge and discard any leftovers after 5 days.
Food history: Salsa originated in Mexico and has since become a popular condiment in many Latin American cuisines, including Cuban cuisine.
Flavor profiles: This Cuban-style salsa is tangy, slightly spicy, and herbaceous.
Serving suggestions: Serve this salsa as an appetizer or as a topping for grilled meats or fish.
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Region: Cuban