Baby loves to Salsa!
I first made this when I was making burritos and didn’t have any salsa to serve with the refried beans I was making. It can be served hot or cold, as a salsa on the side, or with pasta for a great quick meal.
2 cloves garlic, minced
1 onion, chopped
1 TS tomato paste
Pickled chillies, cut roughly (to taste)
Equivalent amount of olives (I use kalamata olives, but green should be fine. Just don’t use Spanish!!), cut roughly
1 x 450g can of chopped tomatoes
Cumin to taste
Coriander to taste
Lemon juice to taste
Heat the olive oil in a frying pan over medium heat. Add the garlic and onion, and fry until translucent and fragrant. Add the chillies and olives, and fry until fragrant. Add the spices and fry until everything starts to stick slightly, and then pour in half of the lemon juice to deglaze the pan.
Plop in the tomato paste and stir to mix thoroughly. Pour in the chopped tomatoes, ½ can of water, and the remainder of the lemon juice.
Cook slowly over a medium heat, stirring occasionally, until very thick. Use in small doses, as it is a very intensely flavoured salsa (especially if you put heaps of chillies in it!!)