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Bolivian Salsa Cruda (Fresh Tomato and Onion Salsa)

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“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.”
READY IN:
15mins
YIELD:
2 cups
UNITS:
US

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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