08 March 2010

Fresh Tomato Salsa

Beef burgers has kinda become a fortnightly weekend event in our household. We still try to come up with different accompaniments to have with our burgers. We did the blue cheese sauce before. This time I was thinking of something fresh but still with a bit of bite. So instead of just adding a few slices of tomato and onion to the burger as the salad section, we ended up making some fresh tomato salsa to go as a topping to our beef burgers. The salsa really does take the burgers to a totally different dimension.

Fresh Tomato Salsa
  • 4 ripe tomatoes (diced)
  • 1 jalapeƱo chilli (leave the white ribs and seeds if you want it hotter, otherwise remove them, finely sliced) - Omit if you are not a chilli fan.
  • ½ cup Onion (diced)
  • One garlic clove (finely minced)
  • ¼ cup spring onion (finely sliced)
  • ¼ cup fresh coriander leaves and stems (stems finely sliced, leaves roughly chopped)
  • ½ teaspoon sea salt
  • fresh ground pepper
  • Juice of 1 lime
Method:
  1. Place the diced tomatoes tossed with a pinch of salt into a colander over the sink (or bowl) and let drain for 20~30 minutes.
  2. Discard the juice and transfer tomato to the bowl. Add the rest of the ingredients and stir to combine. For more heat, include both the ribs and seed of the chillies.
  3. Taste and adjust the flavour with lime juice, salt and pepper. If the salsa becomes a bit too acidic, add a little sprinkle of sugar to balance things out.
  4. The fresh salsa should be covered, and placed in refrigerator to rest for 30 minutes. Doing this will allow the ingredients to bind together, creating a more intense and well-incorporated flavour.

Beef burger with a dollop of salsa on a not-so-lightly-buttered-bun.. :)

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