Quick & Easy Salsa

I am half Assyrian and half Maltese, which means, I love food.. like.. seriously love food! I’ve been exposed to a lot more Assyrian food than Maltese, however I do have the ain dishes from Malta down- straight from the heart of my Nanoo and Nana- Roasted Lamb Shoulder and Macaroni!

When it comes to Assyrian food there are quite a lot of similarities between Lebanese food and Persian food so some dishes may seem Lebanese or Persian but they are actually Assyrian! If you have eaten Lebanese food before you would probably be familiar with the dish Fatoush! It is a salad which compliments your main meal- Fatoush includes (but is not limited to)- Cucumber, Tomato, Parsley and fried Lebanese bread. I am also a lover of all things Mexican food- especially Salsa! I love salsa so much so that I’ll actually eat it as an after dinner snack..

Over the years I have had Fatoush and Mexican Salsa- I’ve also tried hybrid versions of salsa at restaurants and homemade salsas. I’ve asked a friend for her salsa recipe probably a dozen times over the past few years!

Introducing.pngThis quick and easy salsa recipe is a mixture between Lebanese and Mexican Salsa- it’s super quick, so if you only have a few minutes before the start of dinner, this is a great recipe for you! I love having the salsa in the fridge for week night meals that need a little quick!

636341066727405367_Afterlight_Edit.jpg

Quick & Easy Salsa

Serves 2-3

Things you’ll need

4 Tomatoes

4 Garlic Cloves

1 Cucumber

 

1 bunch of Coriander or Parsley

Juice from a Lemon

Sea Salt

3-4 TBSP Olive Oil

2- 3 Tsp Chili Sauce

636341067887581349_Afterlight_Edit.jpgHow To

1. Chop the tomatoes up as fine as you would like and place in a bowl

2. Peel and chop the cucumber and mix with the tomatoes

3. Peel and chop the garlic cloves and add to the bowl

4. Chop the bunch of Parsley or Coriander (stalks and all) and add to the bowl

636341076117955676_Afterlight_Edit.jpgIf you are not going to be serving the salsa straight away don’t put the remaining ingredients in yet. Place the salsa in an airtight container and store in the fridge. If you are going to be serving the salsa straight away (or within the hour) read on!

5. Cut and squeeze the lemon juice into the salsa

636341077291818397_Afterlight_Edit.jpg6. Add approx 3-4 Tbsp of Olive Oil

7. Add a few pinches of salt (don’t be conservative here)

636341077894321972_Afterlight_Edit.jpgIf you like a kick in your salsa add 2-3 TSP of a hot Chili sauce.

Refrigerate until serving!

 

 

 

One Comment Add yours

  1. Nancy Norris says:

    Oh this sounds so good! Thankyou!

    Sent from my iPad

    >

    Like

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