Fridge Salsa

IMG_0733

The inspiration for this recipe came from my lovely fellow blogger and friend Tiny Kitchen Stories, and her amazing sounding (and indeed award winning) salsa. The real revelation for me about this recipe is that it can sit in your fridge for you to dip in and out of for 6 months, while still tasting fresh and vibrant. So handy to have in. Some of her ingredients were impossible for me to find in my local supermarkets, so here’s my adulterated version – still pretty good and oh so tempting sitting there in the fridge – nowhere near as lovely as the original I’m sure….

Warning – it’s super-spicy and dangerously addictive!

Fridge Salsa (dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

make 1 big bowlful!

  • 1/4 white onion, chopped
  • 2 tbsps red wine vinegar
  • 1/2 clove of garlic, minced
  • 1/2 tbsp oregano
  • 1/2 tsp salt
  • 1-2 fresh chillis (go as fiery as you dare)
  • 1 tin premium chopped tomatoes (no horrid, watery basic version here!)
  • big squeeze of lemon juice
  • big handful coriander or parsley, to serve

– In a blender, whizz up the vinegar, chopped onion, garlic, oregano and salt, until well blended.

– Add the chillis (deseeded if you like it less spicy) and pulse until they are also well chopped up.

– Add the tinned tomatoes and pulse.

– Pour into a serving bowl and taste. Add lemon if desired and sprinkle on the freshly chopped parsley or coriander.

– Apparently keeps in the fridge (minus the fresh herbs) for up to six months – we’ll be lucky if it’s in there for a week!

Chargrilled Tomato Salsa

Mmmm, salsa…. The perfect way to liven up a plate of food. Mexican dishes, of course, but it can also transform a sandwich filling or many veggie dishes. I can’t wait to try tiny kitchen stories‘ brilliant sounding salsa that keeps for up to six months…. how cool is that, salsa constantly ‘on tap’ in the fridge?! In the meantime, here’s one of our staple tomato salsas…. This one is made from ‘dry roasting’ the veggies in a hot dry pan, blackening them almost, giving a beautiful smokiness, but also with lime and coriander giving the fresh vibrancy that any good salsa should have. This was inspired by one of Thomasina Miers‘ recipes.

Chargrilled Salsa (dairy-free, egg-free, nut-free,soya-free, gluten-free, vegetarian and vegan)

makes 1 bowlful

  • 3 spring onions
  • 1 fresh chilli
  • 6 tomatoes (not big ones)
  • 1 tsp salt
  • pepper, to taste
  • juice of 1/2 lemon or lime
  • handful of coriander

– In a dry frying pan, scorch the onions, tomatoes and chilli until they are nicely blackened

– Place in a food processor/blender and whizz up to a rough chop

– Add the salt, pepper, lemon/lime and coriander and whizz again.

– Taste and adjust the seasonings.