Bolivian Salsa Cruda (Fresh Tomato and Onion Salsa)

5.0(6)

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.

by Zurie·published 2011-05-24

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Sauces

Servings

2 cups

Total time

15 min

prep 15 min

Calories / serving

91 kcal

Ingredients (7)

serves

1 cup onion, finely chopped (preferably sweet onion)onion
1 cup tomatoes, ripe, peeled, finely choppedtomato
1 hot pepper, seeds removed, finely chopped ("locoto", and in Bolivia the whole pepper will be chopped up, but this is to taste)pepper
1 tablespoon parsley, very finely choppedparsley
1 teaspoon salt (to taste)salt
1 teaspoon black pepper, coarse-groundpepper
1/2 tablespoon oil (virgin olive oil preferred)oil

Instructions (3 steps)

01Mix all the ingredients, drizzling over the oil last.
02If you like, add a squeeze of lemon juice and some finely chopped garlic.
03The sauce improves in flavour if covered and left to stand for a while.

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Rich recipe — supports nutrition-aware planning.