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Salsa recipe with apricot seed oil
Salsa is a raw, spicy tomato salad, and a great starter food for guests. You can enjoy it in itself spread on bruschetta or served as a salad side-dish with meats. What makes this tomato salsa a truly memorable experience is the cold pressed quality apricot oil in it.
Production
01
Wash the tomatoes, remove their stems and cut a shallow X at the bottom. Dip the thus prepared tomatoes into boiling water for 10-15 seconds. After this brief blanching, you can peel off the skin easily.
02
Cut the peeled tomatoes in half, scrape out the seeds and cut the flesh into cubes.
03
Mix the finely chopped purple onion, the chili (according to taste) and the green spices to the tomatoes. Be careful with the chili unless you like it hot.
04
Pour the vinegar in a small jar with a closeable lid. Salt and pepper it, allowing time for the salt crystals to get melted in the vinegar. Add the oils and the powdered pepper. Close the jar and shake the dressing. Pour it on the vegetables and toss them together thoroughly.
Ingredients
2
ts
2
tbs
600
g
tomatoes
50
g
purple onion
0.5
tbs
basil
0.5
tbs
parsley
1
pinch
1
pinch