Description
This classic bruschetta salsa is delicious served Mexican-style with blue tortilla chips.
Ingredients
Scale
- 6 Large Ripe Tomatoes, finely chopped
- 1/2 Red Onion, very finely chopped
- Handful Fresh Basil, torn
- Sea Salt & Freshly Ground Black Pepper
- Garlic-infused Extra Virgin Olive Oil
- Tortilla Chips, for serving
Instructions
- Combine the chopped tomatoes, red onion and torn basil, and season to taste with sea salt and a generous few grinds of black pepper.
- Add a slosh of extra virgin olive oil, and stir well before serving.
Notes
Try not to include any of the juice from the cutting board when you’ve done the tomatoes, because it will only make an already wet salsa even more watery.
I only like to do this with white onions, and sometimes not even in my salsas, but if you want to take a little of the bite out of the onion you can soak the cut pieces in cold water before patting them dry on a piece of kitchen paper before adding them to the salsa.