Cajun Salsa
Ingredients
5
servings
- 4 - 6 large fresh tomatoes, finely chopped
- 1/3 cup olive oil or canola oil
- 1 - 2 large shallots, minced
- 5 - 8 scallions, finely chopped
- 1/4 cup chopped parsley
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 - 2 fresh or roasted jalapenos, seeded
- 1/4 cup diced red onions
Step-by-Step Instructions
- Mince all ingredients. If you want it a little less hot, you can substitute one hatch pepper for the jalapenos to reduce the heat but keep the pepper flavor. One jalapeno is not really hot; but it does give a nice bite to the salsa. Make sure to keep and use the juice from the fresh tomatoes when you are mincing the tomatoes.
- In a large glass bowl combine all the ingredients. Refrigerate and chill in a covered container for at least 24 hours for best flavor. Serve with your favorite chips, meat or fish.
Common Problems and Solutions
Q: Can I use this salsa right away or does it really need 24 hours?
A: You can use it immediately, but the flavors really marry and develop after chilling for 24 hours. The longer marinating time makes a big difference in taste.
Q: How do I keep the salsa from being too watery?
A: While you want to keep the tomato juice for flavor, you can remove some of the seeds and gel from the tomatoes before chopping if you prefer a thicker consistency. Don't drain all the liquid though—that's where a lot of the flavor is.
Tips and Techniques
For best results, mince all ingredients to a similar size so the flavors distribute evenly. The olive oil helps carry the flavors and keeps the salsa from being too acidic.
Ingredient Substitutions
- shallots: regular yellow or white onions
- fresh jalapeños: hatch peppers or pickled jalapeños
- fresh tomatoes: 1 (28 oz) can diced tomatoes, drained
Equipment Needed
- Sharp knife or food processor
- Cutting board
- Large glass bowl
- Covered container for storage
