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A Simple Salsa

by . Featured in SIMPLY NIGELLA
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Introduction

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.

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.

Image of Nigella's Simple Salsa
Photo by Keiko Oikawa

Ingredients

Makes: enough for 6-8 people to dip into over drinks

Metric Cups
  • 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 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

  1. 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.
  2. 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.
  3. Check for seasoning, and pour into a bowl to cool before serving with the tortilla chips of your choice.
  1. 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.
  2. 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.
  3. 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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What 2 Others have said

  • 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!

    Posted by MilanN91 on 30th November 2016
  • 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.

    Posted by napoleonsdauphin on 6th November 2016
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