A Simple Salsa
by Nigella. Featured in SIMPLY NIGELLAIntroduction
As far as I'm concerned, you can never go wrong with a simple, spiky salsa and a bowlful of tortilla chips. True, this is on the fiery side — those who want a little less heat should de-seed the chillies — but that, for me, is the whole point.
I think it's important to treat the salsa with respect and serve only proper corn tortilla chips alongside. If you can get blue corn chips, I'd go for those; otherwise plain, unsalted, yellow corn chips, and no funny flavours, please.
For US cup measures, use the toggle at the top of the ingredients list.
As far as I'm concerned, you can never go wrong with a simple, spiky salsa and a bowlful of tortilla chips. True, this is on the fiery side — those who want a little less heat should de-seed the chillies — but that, for me, is the whole point.
I think it's important to treat the salsa with respect and serve only proper corn tortilla chips alongside. If you can get blue corn chips, I'd go for those; otherwise plain, unsalted, yellow corn chips, and no funny flavours, please.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: -
- 1 - 2 x 15ml tablespoons regular olive oil
- 1 small red onion (peeled and finely chopped)
- 2 fat cloves garlic (peeled and finely grated or minced)
- 1 teaspoon cumin seeds
- 1 teaspoon Maldon sea salt flakes
- 3 fresh jalapeno peppers (finely chopped with seeds intact)
- 2 x 400 grams cans good quality chopped tomatoes
- 1 - 2 x 15ml tablespoons regular olive oil
- 1 small red onion (peeled and finely chopped)
- 2 fat cloves garlic (peeled and finely grated or minced)
- 1 teaspoon cumin seeds
- 1 teaspoon kosher salt
- 3 fresh jalapeno peppers (finely chopped with seeds intact)
- 2 x 14 ounces cans good quality diced tomatoes
Method
- Heat 1 tablespoonful of oil in a medium, heavy-based saucepan over a medium heat, and cook the finely chopped red onion, stirring every now and again, until it's soft but not coloured (beyond its natural hue) in any way, about 5 minutes, adding more oil if necessary — it rather depends on the diameter of your saucepan. Add the garlic to the pan, and give it a good stir before adding the cumin, salt and jalapenos.
- Cook, stirring, for another minute, with the heat a little higher, making sure nothing catches, then tip in the canned tomatoes, stir well, and when it comes to a bubble, lower the heat slightly and simmer for about 15 minutes. You want the sauce to thicken and gain in richness.
- Check for seasoning, and pour into a bowl to cool before serving with the tortilla chips of your choice.
- Heat 1 tablespoonful of oil in a medium, heavy-based saucepan over a medium heat, and cook the finely chopped red onion, stirring every now and again, until it's soft but not coloured (beyond its natural hue) in any way, about 5 minutes, adding more oil if necessary — it rather depends on the diameter of your saucepan. Add the garlic to the pan, and give it a good stir before adding the cumin, salt and jalapenos.
- Cook, stirring, for another minute, with the heat a little higher, making sure nothing catches, then tip in the canned tomatoes, stir well, and when it comes to a bubble, lower the heat slightly and simmer for about 15 minutes. You want the sauce to thicken and gain in richness.
- Check for seasoning, and pour into a bowl to cool before serving with the tortilla chips of your choice.
Additional Information
STORE NOTE: Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep, covered, in fridge for up to 3 days.
FREEZE NOTE: The cooled salsa can be frozen, in an airtight container, for up to 3 months. Thaw overnight in fridge and use within 2 days.
STORE NOTE: Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep, covered, in fridge for up to 3 days.
FREEZE NOTE: The cooled salsa can be frozen, in an airtight container, for up to 3 months. Thaw overnight in fridge and use within 2 days.
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Show more commentsI have never made a salsa before but I'm definitely going to make this!
Exquisita, fresca, barata y fácil de preparar. Fue un éxito! La prepararé en todas mis celebraciones
Chipolte & plabano peppers add a more interesting layer to the salsa, along with fresh cilantro.
Love this. Nice, easy and simple ingredients that are easily found in the supermarket. Need more recipes like this one. I love Nigella's cooking shows, you're just a pleasure to watch. It is like I’m in your kitchen with you.
Wow, what an amazing yet simple to prepare salsa. Flavour is great, perfectly fiery. Makes a good amount, enough for a crown and leftovers, yum!
As a Mexican-American, I scoffed at this recipe initially. Boy did I eat my words when my very English boyfriend made it for me. It is addictive and absolutely delicious. Highly recommend to any and all looking to spice up a party or just to have something on hand for that post-work nibble.