This is a delicious, spicy and easily made salsa that goes well with the Peruvian tamales, Tamales de Queso and Tamales Verdes. This salsa can also be used for salads, a dip for chips, or straight from the container. It is fresh so needs to be eaten farly quickly.
Salsa that can be used for Peruvian tamales, in a salad, or with chips.
Mix the red onion, tomatoes, bell pepper, jalapeno chili, lime juice, EVOO, sea salt and pepper. Mix well. Taste and add salt as needed.
This is a fresh salsa so it won't last very long. Fortunately I find it delicioius and eat it straight from the bowl!
*This is a very spicy salsa, even with the substitution of a green pepper for a jalapeno. You can substitute the jalapeno for a less hot chili, such as a Poblano. Or eliminate them all together and use a whole bell pepper.
John Peppin is a physician with over 30 years of clinical experience. John has published over 90 articles and books in the medical field. He has also been a home cook for most of his adult life, taking a great interest in a variety of cuisines and cooking techniques. He is a voracious cookbook reader with an intense curiosity about cuisines around the world. Wrapping and the stuffing of foods has become an overwhelming focus for John, and he has researched recipes from around the world. A self-taught home cook who loves new ways of cooking. Food, good wine and friends, la dolce vita!