Salsa Morada Fresca (Fresh Purple Salsa with Tomatillos and Purple Basil)
Salsa Morada Fresca recipe. It's a sharp and tangy fresh purple salsa, made with purple tomatillos, purple basil, purple serrano and red onion.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 medium red onion
- 500 g (1.1lb) purple tomatillos
- 2 large handfuls purple basil
- 3 purple serrano chillies (or any other chillies)
- 1 small clove garlic
- 4 tbsp lime juice ((about 2 limes))
- 2 tbsp EV olive oil
- 1 tbsp balsamic vinegar
- generous pinch of salt
- freshly ground black pepper
Instructions
- 1
Start by mixing all the dressing ingredients together in a bowl. Taste, and add more salt if necessary. Set aside.
- 2
Halve, the thinly slice the onion. Add to a large bowl.
- 3
Halve the tomatillos, then slice into 3-4 wedges, depending on their size. Add to the bowl.
- 4
Pile your basil leaves onto each other and roll into a chiffonade. Then thinly slice them. Add to the bowl.
- 5
Finely chop your chillies and garlic, and add to the bowl.
- 6
Pour the dressing all over the salsa and mix thorough, either with your clean hands or with 2 large wooden spoons.
- 7
Cover with a clingfilm or plate and leave to stand in the fridge for 10 minutes before serving. This will allow the onions to mellow slightly, and the flavours to develop. But this step is optional, you can serve it immediately if you like. I do, as I like my onions!