This dish is a Mexican favorite and has been loved by other people around the world.
It is a fresh and chunky version of the Salsa and you can eat it with tortilla chips, wrap a soft tortilla around it with chicken or beef or use it as a side for steaks, ribs or chicken wings.
I gave it a Filipino take by mixing in green onions as a substitute for cilantro which is not readily available even in supermarkets in the Philippines; and by making red bell peppers as one of the main components.
Also, lemons or limes are hard to find in the country, so we can just settle with good quality vinegar, preferably apple cider, balsamic or coconut vinegar (from tuba) because they have a strong yet natural acidity that will give the recipe a kick.
Just remember, the fresher the ingredients, the better.
1 cup diced tomatoes
3/4 cup diced red bell pepper
1 tbsp. minced red onions
1 tbsp. diced green onions (sibuyas dahon)
1 tbsp. balsamic or apple cider vinegar (tuba nga langgaw is good)
1/2 tbsp. lemon or lime juice
salt and pepper (to taste)
jalapeno pepper (tahod ilahas - to taste)
Just mix all the ingredients and taste as you go.
If you have any questions about the recipe, kindly leave a comment and I will get back to you.
No comments:
Post a Comment