This is part of a semi-regular series of posts tackling how to make some of the things that we often end up buying pre-made. Things that we think of as basic ingredients, that aren’t ‘ingredients’ at all but are actually processed in some way for us. Things like bread, jam, butter, ketchup, baked beans and pickled ginger. Not everything is cheaper to make than buy, yet when you make it yourself, you know what’s in it.
I’ve been looking for a recipe for a tomato salsa using tinned tomatoes for a while. I’ve made fresh salsa before (which is lovely), but Dave is allergic to fresh, uncooked tomatoes, so I always end up buying jarred stuff for when we have fajitas etc.
Having done a bit of a Google, I decided that it was possible after all to make salsa with tinned tomatoes, so really just mixed in the ingredients I thought made sense. It was really tasty and you can use it in all the usual salsa-y ways – enchiladas, fajitas, nachos or just to dip crisps in when you have people round. It’s not exactly like fresh salsa, of course, but it’s really like the jarred stuff you can buy in the crisps aisle, except nicer, fresher and cheaper.
If you have any fresh coriander in, feel free to add a handful, but you don’t need it if you haven’t got any.
Easy Tomato Salsa (makes about or just slightly less than a typical jar) 43p
- 1/2 tin chopped tomatoes 17p
- 1 small onion, very finely chopped 3p
- 1-2 cloves garlic, crushed 6p
- juice of 1/2 lime 15p
- 1/2 tsp cayenne pepper (or adjust to taste) 2p
This one is about as easy as it gets – mix all the ingredients together in a bowl. Serve straight away or keep in the fridge until needed (no more than a couple of days).
Use in Mexican dishes, to top burgers or as a dip for crisps or veg sticks.
Verdict – much cheaper than bought salsa and nicer too, plus incredibly quick and easy to make, so will definitely do this again.