Tomato-Pepper Salsa

Name: Tomato-Pepper Salsa
Yield: Makes 1½ to 2 Cups
Cuisine: Kenya
Ingredients: 2 tablespoons vegetable oil, such as corn oil; 2 tablespoons vegetable oil, such as corn oil; ½ teaspoon Coarse salt (kosher or sea), or more to taste; ½ teaspoon Coarse salt (kosher or sea), or more to taste; 3 tablespoons finely chopped fresh cilantro; ½ teaspoon Coarse salt (kosher or sea), or more to taste; 1 to 3 hot green peppers, such as serranos or jalapeños, or green Scotch bonnet chiles, if you want to make a statement; 1 small or ½ medium-size sweet onion; 1 to 3 hot green peppers, such as serranos or jalapeños, or green Scotch bonnet chiles, if you want to make a statement; 1 to 3 hot green peppers, such as serranos or jalapeños, or green Scotch bonnet chiles, if you want to make a statement; 2 luscious, ripe red tomatoes; 1 to 3 hot green peppers, such as serranos or jalapeños, or green Scotch bonnet chiles, if you want to make a statement; 2 luscious, ripe red tomatoes

Preparation info

Makes
1½ to 2 Cups

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Variations on this fiery salsa (think Mexican salsa minus the lime) turn up throughout Africa. For many Kenyans, there is no better accompaniment for grilled meat than kachumbari, as the salsa is called in Kenya.

Ingredients

2 luscious, ripe red tomatoes
1 to 3 hot green peppers, such as serranos or jalapeños, or green Scotch bonnet chiles, if y

Africa
Kenya
Condiment
Sauce
Spicy
Raw
Vegan
Gluten-free

Method

Cut each tomato in half crosswise and squeeze out the seeds. Cut the tomato into ¼-inch dice. Cut the pepper(s) in half lengthwise and remove the seeds (or for a hotter salsa, leave the seeds in). Cut the pepper(s) and onion into ¼-inch dice.
Place the diced tomato, pepper, and onion, and the cilantro, salt, and oil in a nonreactive mixing bowl and toss to mix.