I've been told that this is pico de gallo, but after researching various ways of making pico de gallo, I can assure you that this isn't pico de gallo. I'm not sure how this came about but my family calls this "salsa" although, after researching various ways of making salsa, this is certainly not salsa either. Nevertheless, it is one of my family's favourite side dishes. I first came across this recipe in a food/travel show on Discovery channel hosted by Padhma Lakshmi. She was visiting a papadum factory and at the end of the show, they served this concoction as a simple way to enjoy papadums.
This recipe is exactly the same one I saw in that episode - it's so easy and simple that I didn't even need a pen and paper to write it down. All it takes is prepping the ingredients, chopping them and mixing everything together.
I used calamansi oranges because they're a little sweeter and more fragrant, but you can use any kind of lime juice you have on hand. This salsa is also really dynamic - you can serve it alongside savoury rice dishes like biryani or pilau, or as dips for papadums, chips or nachos.
Alternatively, you can spoon the salsa onto nacho chips, sprinkle grated cheddar overtop, place them under the broiler for 3-4 minutes and serve on a platter.
Continue reading after the jump for the super easy recipe.
Tomato Salsa with Calamansi Oranges
1 cup chopped tomatoes
1/2 cup chopped cilantro
1/2 cup chopped red onion
2 tbs calamansi orange juice
1/2 tsp sugar
1/4 tsp salt
Place all ingredients in a bowl and mix well. Serve in a bowl alongside your choice of chips or nachos.
Baked salsa nachos: Place nachos on a baking sheet, dollop spoonfuls of salsa onto nacho and sprinkle shredded cheddar or mozzarella overtop. Place nachos under the broiler for 3-4 minutes and serve hot.