Salsa is a Spanish term for “Sauce.” In Greece, cooks often refer to the term “Salz-za” as a tomato based sauce to dress spaghetti. I’m a salsa fanatic! (The kind of salsa that you dip tortilla chips into.) When I find a good one: I’m happy. When I find a bad one: I’m not so happy… a not so tasty salsa can ruin a great taco.
Sweetened with grape tomatoes, balsamic vinegar and yes, a little bit of sugar, this salsa is sweet with a garlic bite. The fresh oregano gives it a Mediterranean feel. It can very easily be made on short notice because everything goes into the food processor with very little prep involved. Enjoy with Pita Chips or alongside Lemony Spinach and Leek (Spanakorizo) Quesadilla.
1 cup grape tomatoes
2 tomatoes; Tomatoes on the Vine or Roma
½ small onion
2 cloves garlic
½ cup Italian parsley
1 tablespoon Balsamic Vinegar
1 tablespoon sugar
Salt and Pepper
Throw all of the ingredients in a food processor and pulse until chunky. If you prefer a smoother salsa, keep pulsing. Allow to refrigerate over night, if possible.
©2014 by Alexandra Salidas Roll, Figs & Feta.
Recipe by Alexandra Salidas Roll of Figs & Feta. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!