After trying the original recipe we had found, and then adjusting the recipe through several trials, we found this variation to be our top preference. It is a raw, rather than cooked, salsa, and is just delicious. Himself does the rough-chopping and dicing, while Herself sits at the table and uses the food processor.
|1||cup||diced raw carrots|
|1||med||cucumber, seeded and chopped|
|1||cup||diced bell pepper (preferably red or orange)|
|1||large||onion, sweet, diced|
|2||each||tomatoes, large, juicy deseeded and chopped|
|3||each||garlic tooths, chopped|
|10||sprigs||sprigs parsley (leaves only), up to — 15 sprigs to taste|
|Salt, freshly ground, to taste (Pink Himalayan is best)|
|1||cup||Lime juice (Key Lime juice works really well) (yes, that is one CUP – use more or less to your taste)
|1||cup||Clamato juice (more or less) to taste
|5||drops||Tabasco sauce (more or less) to taste (optional)|
|4||shakes||Cayenne pepper (more or less) to taste|
1. Blend chopped tomatoes, diced onions, chopped garlic, seeded, chopped cucumber, diced carrots and diced bell pepper in a food processor to desired consistency. We like the consistency a little rough, while the original recipe called for using a blender and liquefying the ingredients. Make it however you like it. The food processor Herself likes to use is the smaller one, so each item is processed separately and then all are mixed together in a large bowl.
2. Mix well in a large bowl.
3. Add lime (or Key Lime) juice, Clamato juice, salt, Cayenne pepper, and Tabasco sauce. Use less Lime juice and Clamato juice if you prefer a dryer salsa.
4. Check seasoning and adjust. (Keep in mind that chips will be salty.)
5. Serving suggestions: serve with corn chips as an appetizer, or as a side with grilled chicken or a grilled, mild fish (like tilapia), or with grilled salmon.
Cooking Tip: Do not use Italian tomatoes, too dry.
Author Note: The original Ecuadorian Salsa recipe called for no additional liquids other than a few tsp of lime juice. The original recipe also called for smaller amounts, with all ingredients to be blended to a smooth consistency. It is a much drier salsa. It also does not call for cucumber – but we really like the flavor it imparts.
Second Author Note: The nice thing about “folk” recipes is that every family makes them a little differently, so if you want to make yours differently from this, feel free!
Third Author Note: If you prefer cilantro, use that instead of parsley – we just don’t much like cilantro. Sometimes we substitute fresh basil from the herb garden Herself works on. Nice change of taste.