Rustic Spicy Tomatoes and Red Peppers Salsa.

This Tomato Salsa is very rustic and quite spicy but can be refined to your own liking. Mine is quite rough when I do it for my Partner and I, however it has delicacy when served to Guests. Whispers for whispers, Salsa to Salsa, Chillies to Peppers, this little hot number can enhance many dishes or meals as a Side Sauce or a Spicy Dip.

Putting it all Together

Timing

Preptime: 10-15 minutes. Assemblage.
Cooktime: None.
Servings: 2-4 portions

Ingredients

Tomatoes, red and medium size, 4, chopped.

Sweet Red Pepper (Bell Pepper, or a Romesco), 1, deseeded and chopped.

Red Onion, 1, peeled and chopped.

Spring Onions, 2-3, sliced.

Red Chilli Pepper, 1, deseeded or not, sliced.

Pinch of Garlic Salt.

Pinch of Smoked Paprika.

Coriander, a few Leaves, chopped, and some kept whole for decoration.

Optional: ( those are some possible 'can add' but don't do all at the same time, pick and choose) a pinch of Chilli Flakes, a pinch of grinded Szechuan Peppers, half a teaspoon of Tabasco, a drizzle of Chilli Oil, the Juice of half a Lime keeping the other half to serve upon the Dip as deco, a pinch of soft Brown Sugar, a dash of Balsamic Vinegar.

Steps

As the title suggest this Sauce is Rustic, it involves some chopping and some stirring. But I will recommend a 'no blending approach' for it is nice to have the little bits of Tomatoes, Peppers and Chillies, it gives body to the Sauce.

It is very simple to do also if you taste the Spicy Sauce along the way you can adjust it to your palate. But warn anyone that this can be a Spicy number.

First chop your Tomatoes. Put them into a bowl, pulp and all. The Pulp is the Tomato essence which makes the body of the Sauce. It has a sweet acidity which binds everything together.

There is no perfect Tomatoes to do the Salsa but if we have to be very picky upon the criterias: Ripe is better and sweeter but also does release more Juice into the Sauce, hence all the best; Red, it is not a Cardinal Sin to stick to the red Tomatoes on that one. I would say simply because the red screams Tomato Sauce, like it is stamped upon it. But also unless you grow your own Tomatoes like me or have a shop nearby which can have different coloured Tomatoes, just go for the classic red ones.

As for Varieties of Tomatoes, I will not be too fussed appart that I like the San Marzano, the Vittoria, and Gardener's Delight for that Sauce. I think it is just a matter of balance between sweetness and acidity. Beside that the Tomatoes being chopped do not have to be too small or too large, nor being plum ones: Medium size will do just fine.

Once your Tomatoes are chopped and within the Bowl, it is time to deal with the Sweet Pepper. Either a Bell one or a Sweet pointed one like the Romesco is perfect. Deseed the Sweet Pepper prior to chopping it. It doesn't have to be precise, but the smaller pieces of the Pepper are for the better, visually. Then add them to the Bowl. Give a gentle stir to mix the pieces with the Tomatoes a little.

Next comes the Spicy bit of the entire affair: the Chilli. I do go for the Cayenne Chilli Pepper, however it does come with a kick and punch. Most of the time it is deseeded and sliced. However you can go for the supermarket red Chillies which tend to be milder. But be aware of the Scoville scale whenever you are using Chilli and to know what amount of heat your palate can deal with. My caution is to be wise and to not push it. Add the Chilli to the Bowl to spice everything up.

If using add a peeled and chopped Red Onion, which doesn't need to be large: a medium one will suffice. It does add texture as well as taste. Stir gently everything together again.

The remaining things to do are all about seasoning. We are not doing a Witch's brew that will set your tongue on fire and make you ressemble like a Dragon. Therefore the important bit is to try and taste as you go along every step of the way. It is a 'add as you like it every step of the way' from then on. I am not going to play to you Vangelis' schore 'Chariots of Fire', but if you don't try you will not get it. It is a try and taste on this Salsa.

To be honest the basic recipe with I gave you works but the optionals Ingredients can add the extra edge... But not all of them together it is a pick and choose.

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