Thursday, 20 February 2014

Creole Salsa


Home made salsa is worth every one of the few minute you spend chopping it. The fresh, tangy and vibrant colours and flavours of this great salsa are so far superior to the mushy pulp that comes out of a jar. This creole salsa is delicious with corn chips, on a salad, on a burger or a wrap, toss it through a pasta salad, pile it on a pizza or on toasted bread as bruschetta. You don't need me to tell you what to do with salsa -  you know how many wonderful and delicious opportunities it has. In Guadeloupe it is served on fresh grilled fish and seafood.

Creole salsa is similar to other types of salsa, but with a few added kicks of flavour. If you can't find a vegan Worcestershire sauce, you can leave it out or look online to see if you can make your own vegan version.

Ingredients
3 ripe tomatoes
1/2 Spanish onion
1 fresh jalapeño chilli
1/4 cup chopped fresh coriander
1/4 cup chopped fresh parsley
2 cloves fresh garlic
1 tsp Worchestershire sauce
1 tsp hot chilli sauce (such as Tabasco, Sririacha etc.)
Juice of 2 limes
1 tbsp extra virgin olive oil
1/2 tsp salt
Cracked pepper, to taste

To Make
1. Chop all the ingredients very finely and place in a bowl together. Add the sauces, lime juice, olive oil and salt and pepper.
2. Mix well and refrigerate for an hour or two to let the flavours really meld.


This month I'm featuring lots of recipes from Guadeloupe!
Check out my other Guadeloupean recipe posts:


1 comment:

  1. Creole salsa certainly taste great especially that it has an ingredients of corn chips, on a salad, on a burger or a wrap, toss it through a pasta salad, pile it on a pizza or on toasted bread as bruschetta. I love it. Thanks for posting this.

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