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Mona’€™s Secret Spicy Salsa

By on May 28, 2013
Salsa, Spicy, Fish, Tasty
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Belonging to a big traditional Lebanese family, cooking has always been an instrumental part of our life. Needless to say, the scenes of some of my favourite memories growing up were centered on our family dinning table. Mum always cooked Lebanese dishes, and as I became older I tried experimenting with international flavours to add to the repertoire of “Lebanese classics” and quickly cooking became a passion.

I still enjoy cooking, especially as a way to de-stress from the day and although I love putting on a feast for family and friends, during the working week I prefer something quick and easy – making dishes that don’€™t require a lot of fuss – but don’€™t compromise on taste either.

I make a couple of salsa’s and dressings which I can add to my basic steak and three veg type meals and one of my favourites is the char grilled “spicy salsa”. With only a handful of ingredients, it can turn a plain meal into a masterpiece your whole family will love. You can make it as mild or spicy as you wish, just go easy or liberal with the balsamic vinegar.

Whip up a big batch to reheat and bring out the flavours of BBQ or char grilled meats (steak, chicken, fish even) and turn a simple meal into something special!

Happy cooking!

Mona’s Secret Spicy Salsa

Ingredients:

  • One large red onion, finely chopped
  • Four cloves of garlic, finely chopped
  • Two cups of char grilled red capsicum (pre-bought or make it fresh), roughly chopped
  • One cup of tomatoes (fresh or tinned), roughly chopped
  • 1 tablespoon of olive oil
  • Half to one cup of balsamic vinegar (good quality is better)
  • Salt to taste
  • Chilli flakes – if you enjoy a spicy salsa, otherwise leave it out

Creating Mona's Spicy Salsa

Method: Let’s Salsa!

  1. Sautee the onion and garlic with a pinch of salt in the oil until the onion softens, which should take a few minutes
  2. Add the capsicum and stir it gently for a couple of minutes
  3. Add the tomatoes and mix everything together for around 4-5 minutes until everything starts softening
  4. Pour over HALF a cup of the Balsamic Vinegar and leave the heat on high until it starts to bubble
  5. Turn the heat down and roughly mash the mixture (whilst still in the pan)
  6. Taste and add more Balsamic Vinegar depending on how “zingy” you want it
  7. Add chilli flakes (optional)
  8. The mixture will start to thicken and caramelise

Bon appétit!

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About Mona Tannous

When Mona isn't travelling the globe, primarily Oman - whom she represents in Australia and New Zealand as Country Manager, she's cooking up a storm creating culinary feasts for her large extended family and friends.