Spicy Tomato Salsa with Sambal
- 400g (14.1 oz) diced tomatoes (about 3 large)
- 125ml (4.2 fl oz) US / 120ml EU water
- 2 teaspoons EU / 2.5 teaspoons US granulated sugar (8g)
- 1-2 teaspoons EU / 1-2 teaspoons US sambal oelek (5-10g)
- 1 teaspoon EU / 1.2 teaspoons US smoked paprika powder (2g)
- 1 teaspoon EU / 1.2 teaspoons US salt (6g)
- 2 tablespoons EU / 2.5 tablespoons US tomato puree (30g)
1. Combine 1 teaspoon EU / 1.2 teaspoons US granulated sugar, 125ml (4.2 fl oz) US / 120ml EU water, 1 teaspoon EU / 1.2 teaspoons US smoked paprika powder, and 1 teaspoon EU / 1.2 teaspoons US salt in a blender or food processor. Blend until the sugar is fully dissolved.
2. Add 400g (14.1 oz) diced tomatoes, 2 tablespoons EU / 2.5 tablespoons US tomato puree, and 1-2 teaspoons EU / 1-2 teaspoons US sambal oelek to the blender. Blend until you reach your desired consistency, leaving some texture if you prefer a chunky salsa.
3. Taste and adjust the seasoning as needed. You can add more sambal oelek for an extra kick or sugar to balance out the heat.
4. Transfer the salsa to an airtight container and refrigerate at 4°C (39°F) for at least 30 minutes to allow the flavors to meld together.
5. Serve the spicy tomato salsa chilled, with your favorite dishes, such as tacos, grilled meats, or veggies.
- blender
- food processor
- airtight container
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