Ingredients with Measurements:
- 3 ripe santol fruits, peeled and seeded
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, seeded and diced
- 1 small green bell pepper, seeded and diced
- 1 small jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cut the peeled and seeded santol fruits into small pieces and place them in a food processor or blender.
2. Add the chopped red onion, minced garlic, diced red and green bell peppers, minced jalapeno pepper, and chopped cilantro leaves to the food processor or blender.
3. Pulse the ingredients until they are finely chopped and well combined.
4. Add the fresh lime juice and honey to the mixture and pulse again until everything is well blended.
5. Season the santol salsa with salt and pepper to taste.
6. Transfer the salsa to a serving bowl and chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- Makes about 2 cups of santol salsa
- Serves 4-6 people
Nutritional information:
- Calories: 45 per serving
- Fat: 0.3 g
- Carbohydrates: 11 g
- Protein: 1 g
- Fiber: 2 g
Substitutions for ingredients:
- If santol fruits are not available, you can use ripe mangoes or pineapples instead.
- You can use any type of hot pepper instead of jalapeno, depending on your preference for spiciness.
- If you don't have fresh cilantro leaves, you can use dried cilantro or substitute with fresh parsley.
Variations:
- Add diced tomatoes or tomatillos for a more traditional salsa flavor.
- Use this santol salsa as a topping for grilled fish or chicken.
- Mix it with cooked rice for a flavorful side dish.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the peppers to reduce the heat level of the salsa.
- Adjust the amount of honey and lime juice to your taste preference.
- For a smoother texture, blend the ingredients for a longer time.
Storage instructions:
- Store the santol salsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salsa is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the santol salsa in a colorful bowl with tortilla chips or vegetable sticks for dipping.
Garnishes:
- Garnish the salsa with additional cilantro leaves or diced avocado.
Pairings:
- Serve this santol salsa with grilled meats or seafood, or as a topping for tacos or burritos.
Suggested side dishes:
- Serve the santol salsa with rice or quinoa for a complete meal.
Troubleshooting advice:
- If the salsa is too spicy, add more honey or lime juice to balance the flavors.
- If the salsa is too thick, add a little bit of water or lime juice to thin it out.
Food safety advice:
- Make sure to wash all the ingredients thoroughly before using them.
- Store the salsa in the refrigerator and discard any leftovers after 3 days.
Food history:
- Santol is a tropical fruit that is native to Southeast Asia and is commonly used in Filipino cuisine.
Flavor profiles:
- This santol salsa has a sweet and tangy flavor with a hint of spiciness from the jalapeno pepper.
Serving suggestions:
- Serve this santol salsa as a dip for tortilla chips or vegetable sticks, or as a topping for grilled meats or seafood.
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Region: Philippine