I learned this salsa recipe from my mother who spent a lot of time in Mexico and discovered that because both Mexico and the Philippines have similar climates and were both victims of Spanish colonization, the cuisines have many similarities. The spices in this salsa were my own addition but you can leave them out for a simpler, cleaner flavor.


3 Cups of Finely Chopped Tomatoes

1 Medium Onion, finely chopped

2 or 3 Tablespoons of Tomato Paste - this is your thickener

Hot Sauce To Taste – I prefer the garlicky ones like Sriracha

- OR -

1 Jalapeno – Finely Chopped – Leaving the seeds in is up to you, but remember that they’ll make the salsa WAY spicier. IF you decide to use fresh jalapenos, be sure to wear gloves or wash your hands IMMEDIATELY after handling them. You don’t want to get that spicy stuff in your eyes!

3 Tablespoons finely minced fresh Cilantro/Coriander – Optional

1 Teaspoon Lemon or Lime Juice

Salt and Pepper to taste

½ Teaspoon of Cumin

½ Teaspoon of Chili Powder

A pinch of sugar


1 Knife and Cutting Board

1 Bowl

Measuring Cups and Spoons

Mix everything together and leave the salsa alone in the fridge for 30 minutes to give the flavors a chance to meld.


-Samantha R. Gold

Questions? Comments? Requests?

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