Salsa

Yield: 2 servings

Measure Ingredient
14 ounces Can whole tomatoes in juice
1 small Onion
1 Spring Onion
1/4-1/2 cup loosely packed
Basil or coriander leaves.
½ teaspoon Salt
1 teaspoon Sugar
tablespoon 1-2 wine vinegar
1 teaspoon Hot pepper sauce

FOR ABOUT 1½ CUPS

Drain the can of tomatoes. Chop the onion into quarters and put into a food processor with both the green top and the bottom of the spring onion.

Using the metal chopping blade process briefly, to chop the onions (overprocessing will pulp the onions and the salsa will lose its texture).

: Add remaining ingredients and again process briefly, just until the tomatoes and herbs are chopped, but not pureed.

: Taste, and add more vinegar if you feel that it is necessary, and more hot pepper sauce if you require a hotter flavour.

: Allow to stand for about an hour before serving to let the flavours blend. The mixture will thicken on standing, and should be stirred well before serving.

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