Bolivian Salsa Cruda (Fresh Tomato and Onion Salsa)

READY IN: 15mins
Recipe by Zurie

A simple, finely chopped salsa to eat with baked or grilled chicken, or on hamburgers. A generic recipe which varies from kitchen to kitchen, in the northern countries of South and Central America.

Top Review by Leggy Peggy

Fabulous salsa and so quick and easy to make. I didn't have any red pepper on hand so subbed with some finely chopped pickled jalapeno, which gave the right amount of heat. Also added almost a teaspoon of crushed garlic and three good squeezes of lime juice. By the way, two medium tomatoes yielded a cup of diced and one large red onion gave a cup. Delicious served with potato wedges and sour cream. Thanks so much for posting. Will make this often.

Ingredients Nutrition

  • 1 cup onion, finely chopped (preferably sweet onion)
  • 1 cup tomatoes, ripe, peeled, finely chopped
  • 1 hot pepper, seeds removed, finely chopped ("locoto", and in Bolivia the whole pepper will be chopped up, but this is to taste)
  • 1 tablespoon parsley, very finely chopped
  • 1 teaspoon salt (to taste)
  • 1 teaspoon black pepper, coarse-ground
  • 12 tablespoon oil (virgin olive oil preferred)

Directions

  1. Mix all the ingredients, drizzling over the oil last.
  2. If you like, add a squeeze of lemon juice and some finely chopped garlic.
  3. The sauce improves in flavour if covered and left to stand for a while.

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