So many versions of salsas out there and I must say that there are some pretty good ones. I use salsas like a sauce, a healthy version of a sauce. Usually, a salsa will have tomatoes and red onions, all finely chopped into fine cubes and finished with herbs and a citrus of some kind or vinegars. Like anything, every one has a version, there is no right or wrong way to make salsas.
Arguably, the Mexicans placed this type of sauce on the map, known to them as Pico de Gallo, made with fresh chilies, tomatoes and onion. Refreshing addition to tacos but now as food evolves, salsas, it seems, gets used more and more as a sauce or condiment on other dishes like grilled meats, salads, fish and so on. I love it on marinated chicken which has been grilled on a charcoal grill, stripped and mixed with salsa heavy with chopped chillies and fresh coriander then rolled in a grilled pita bread. Makes my mouth water just thinking about it!
Photo by Jun Pang
Photo by Jun Pang
Avocado and Tomato Salsa
6 Large Ripe Tomatoes deseeded, cut into 1cm squares
3 Avocado diced into 1cm squares
1 Small Red Onion diced into 1mm squares
1 Red Capsicum diced into 1mm cubes
1 Bunch Coriander chopped fine
1 Bunch Parsley chopped fine
1 Red Capsicum diced into 1mm cubes
2 Limes
2 Tspn Olive Oil
Sea Salt
Cracked Black Pepper
500gr Smoked Salmon
1 Loaf Sour Dough Bread sliced 2 cm thick, oiled and grilled
Method
- Place the tomatoes, avocado, red onion, capsicum, coriander, parsley and capsicum in a large mixing bowl
- Season to taste with sea slat and black pepper.
- Moisten with olive oil
- To finish, zest the lime zest into the bowl and squeeze the lime juice in the bowl
- Place the smoked salmon on top of the grilled bread and sprinkle the avocado salsa on top
Photo by Jun Pang