I have created the perfect salsa recipe that is perfect as a dip with tortilla chips and can be used as a condiment in your favourite dishes like my suya salsa pasta with pork & shrimps, jollof rice and sauces. My suya salsa is the classic Mexican salsa but with a Nigerian twist.
The never-ending experiments that go on in my kitchen have led me to create some really amazing things and this suya salsa is one of those creations. It is fresh, mildly spicy from the habanero peppers and chilli peppers, zesty from the fresh lime and my suyarama suya spice takes this salsa to another level of deliciousness.
This recipe is the secret behind my yummy suya salsa pasta with pork & shrimps creation. This dish is so delicious, my hubby actually bit his tongue while eating the pasta.
What is Salsa?
Salsa is a variety of sauces used at the table as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked and are generally served at room temperature.
My version of this Mexican classic can be used as a base for sauces, used to add flavour to dishes like pasta, rice and eggs and can be used as a dip for your favourite chips.
How to make suya salsa
The classic ingredients used to make salsa include fresh tomatoes, habanero peppers, jalapeno peppers, cilantro, lime juice, onions and garlic. However, In my version, I substituted the jalapeno for green chilli peppers because jalapeno are difficult to find in my country and I added my suyarama suya spice as the star ingredient.
Toss all the prepped ingredients into a food processor and pulse till finely grounded but still maintain their texture. Transfer the salsa into an airtight container. I like these ball mason jars and store in the fridge.
Enjoy as a dip with tortilla chips or as a base sauce for my salsa pasta.
- Food Processor
- 6 large tomatoes
- 3 habanero peppers more or less to your taste
- 1 jalapeno or chill peppers
- 2 garlic cloves
- 1 small onion
- ½ lime juice
- 2 tbsp suyarama suya spice
- 2 tbsp fresh cilantro/corriander or parsley
- Chop the tomatoes into smaller pieces and pop into a food processor
- Add the other ingredients and pulse for 2 seconds at a time. It should be grinded but still maintain its texture.
- Transfer into an airtight container and store in the fridge for up to 2 weeks.
Did you make this recipe?
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