Salsa for days

Following up my Turkish taco post with the recipes for my salsas only seemed fair. 

And I needed another thing to post about.  

While I can never make as good of a salsa as the Chipotle salsa at Trader Joe’s, these are pretty damn good. Especially when you’re limited to Turkish ingredients! 

Roasted pepper salsa (right) 

3 tomatoes, grated

1 small onion, grated

4 roasted peppers (green or brown), skinned and diced

1 clove garlic, grated

2 tsp olive oil

2 tsp tomato paste

2 tsp lemon juice

Sprinkle of sugar 

Salt

Cumin

Black pepper

Crushed red pepper

2 tbsp chopped parsley 

Preparation

1. Roast the peppers in the oven on highest broiler setting for about 10 minutes or until the skins begin to blacken. Remove from the heat and let cool.  Peel the skin and cut the peppers finely. 

2. Mix all of the ingredients well, spicing as you prefer. Let wait in the refrigerator for at least an hour before serving. 

Peach chutney salsa (left) 

Ingredients

2 tomatoes, grated

1/2 large peach, grated 

1/2 small onion, grated

1 green pepper, juliened

1 small garlic clove, grated

1 tsp lemon juice

Dash of sugar

Salt

1/2 tsp turmeric and ginger powder, mixed together 1:1

1/2 tbsp chopped parsley

1 tbsp chopped fresh mint

Preparation 

1. Mix everything together and let rest in the refrigerator for half an hour before serving.

Afiyet olsun! 

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