Salsa is an incredible Mexican sauce. Salsa comes in many varieties. I suggest you make salsa with strawberries, tomatoes and cilantro. A fragrant, unusual combination of taste and aroma will decorate any dish!
- General \ asset cooking time: 40 minutes \ 15 minutes
- Servings Per Container: 6 Servings
- Calories (100g): 149 kcal
- Cost: average cost
How to make strawberry, tomato and cilantro salsa
- Strawberries - 10 pcs.
- Tomato - 2 pcs.
- Cilantro to taste
- Bulb onions - 1 pc.
- Vegetable oil - 5 tbsp
- Lemon - 0.25 pcs.
- Salt to taste
- Chili pepper to taste
Preparation:
Making strawberry, tomato and cilantro salsa is very simple, just mix all the chopped ingredients. There are recipes for making sauce from ingredients that have been cooked. But you and I will make cold salsa, salsa that will preserve the aroma of summer!
A little about the choice of ingredients. Only high-quality products are needed for the sauce: ripe and juicy tomatoes, ripe strawberries. Cilantro should be put to taste, my family loves this spicy green, so I took a large bunch. If you do not like cilantro in principle, then replace it, for example, with parsley.
There must be hot peppers in the Mexican sauce! This is almost an axiom. Almost because any recipe is not a dogma, but only a guide to action, a trigger for starting a fantasy. If you don't like very spicy food, just use ground pepper. And it would also be nice to make strawberry, tomato and cilantro salsa withthe addition of balsamic vinegar, however, and my version - with lemon juice - is original, then the salsa turns out to be fresher, more rustic.
Cooking the sauce! First, cut the strawberries into small cubes. Do not forget to wash the berries thoroughly (this is definitely an important point, because one grain of sand, caught on a tooth, can spoil the pleasure of eating). Pour the strawberries into a bowl, moreover, together with the juice that was released during cutting.
We need to prepare the tomatoes. We only need tomato pulp, which means that the skin must be removed. The easiest way is the fastest. We make cross-shaped cuts on each tomato. Dip the tomatoes in a bowl of hot water for a few seconds, and then quickly transfer the vegetables to ice water. Such a contrast shower will allow us to easily remove the skin from tomatoes.
We cut off all inedible parts from already peeled tomatoes. Now you can chop the tomatoes into cubes the same size as the strawberry ones. Most of all, for slicing soft tomatoes, I like to use a special tomato knife - it copes with filigree slicing. We send the tomatoes to the strawberry bowl.
It remains to finely chop the cilantro and onions. If you wish, you can take less spicy varieties of onions (for example, white instead of onions), but it seems to me that the zest of this salsa is precisely in fusion, in a mixture of flavors. Now finely chop the chili pepper. Add peppers, onions and herbs to a common bowl. Mix thoroughly. It remains to season with salt to taste and squeeze out a little lemon juice.
Usually I then transfer the finished salsa to a glass jar and put it in the refrigerator. The fact is that the sauce needs time to infuse. Perfectlyit is advisable to let the salsa brew for about an hour, but it is quite possible to eat earlier.
This kind of tomato salsa with strawberries is very versatile. I like to serve it with fish (here I cooked halibut fillet with strawberry salsa), for meat. And how delicious it is to simply quickly fry a toast and enjoy it with fresh, spicy, spicy salsa made from strawberries, tomatoes and cilantro!
