Like most dips and side dishes, salsa tastes best when it’s made fresh from scratch.
While some prefer it with a sauce-heavy tomato base, the most traditional recipe is made from an array of chunkier ingredients.
Whether it’s being served as a side dish for crisps and crudites, or to go with a barbecue feast, this versatile version is a must-try.
As shared by the experts at Wren Kitchens, the easy method requires just a few spare minutes and a handful of ingredients.
And it can even be made days ahead to enjoy at a later date.
Prepare the tomatoes by either finely dicing or roughly chopping them, depending on the preferred texture.
For those who enjoy smooth salsa, it can be blitzed in a food processor or pulsed in a blender instead.
Next, finely chop the onion, garlic cloves, and jalapeño or serrano peppers. Be sure to remove the seeds and membranes for a milder salsa.
Chop the fresh coriander leaves into smaller pieces and combine all of the prepared ingredients in a small bowl.
Squeeze the fresh lime juice into the bowl for added tanginess and to “enhance the flavours”. Season the fresh mixture with salt to taste and throw in additional seasonings like cumin, black pepper, or chilli powder to suit your taste.
Mix all the ingredients together until well combined and leave the salsa to sit for at least 15 minutes to allow the flavours to mix together.
After the resting period, taste the salsa and adjust the seasoning if needed. Serve the homemade dish with tortilla chips, tacos, quesadillas, grilled meats, or any other dish.
Store the finished dip in an airtight container or jar and place it in the refrigerator. Transfer the salsa to a clean, sealable container if it was prepared in a bowl or an open container.
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