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Bolivian Salsa Cruda (Fresh Tomato and Onion Salsa)
At a Glance
- Prep
- 15 minutes
- Total
- 15 minutes
- Servings
- 2 cups
Categories
- Condiments
- Sauces
- Bolivian
- South American
- No-cook
- Easy
- No-Cook
Dietary
- Low Cholesterol
- Vegan
- Vegetarian
A simple, finely chopped salsa to eat with baked or grilled chicken, or on hamburgers. A generic recipe which varies from kitchen to kitchen, in the northern countries of South and Central America.
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Equipment
Knife, cutting board, mixing bowl, spoon
Ingredients
- 1 cup onion, finely chopped (preferably sweet onion)
- 1 cup tomatoes, ripe, peeled, finely chopped
- 1 hot pepper, seeds removed, finely chopped ("locoto", and in Bolivia the whole pepper will be chopped up, but this is to taste)
- 1 tablespoon parsley, very finely chopped
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper, coarse-ground
- 1/2 tablespoon oil (virgin olive oil preferred)
Instructions
Mix all the ingredients, drizzling over the oil last.
If you like, add a squeeze of lemon juice and some finely chopped garlic.
The sauce improves in flavour if covered and left to stand for a while.
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