Chalé Sauce (Tomato & Onion Salsa)

Ingredients

• 4 large firm tomatoes, finely diced
• 2 medium onions, finely diced
• 1-2 Scotch bonnet peppers, seeded and very finely minced
• 2 tbsp (30 ml) vegetable oil or olive oil
• Juice of 1 lime or lemon
• ½ tsp (2 ml) salt
• Fresh parsley or cilantro, chopped (optional)

Instructions

1. Use firm, ripe tomatoes. Dice them finely and place in a bowl.
2. Dice the onions finely - they should be about the same size as the tomato pieces.
3. Mince the Scotch bonnet pepper very finely. Use gloves if you have sensitive skin.
4. Combine the tomatoes, onions, and pepper in a bowl.
5. Drizzle with oil and lime juice. Add salt.
6. Toss gently to combine. Let sit for 10-15 minutes to allow the flavors to meld.
7. Taste and adjust salt and pepper.
8. Serve fresh alongside grilled tilapia, chinchinga, waakye, or fried rice.

Tips & variations

• The key is using firm tomatoes so the salsa stays fresh and doesn't become watery. Always seed the Scotch bonnet peppers for this dish unless you want extreme heat - the flavor is more important than the fire here. Chalé sauce is best made fresh and consumed immediately, but leftovers keep in the fridge for a day or two. Add a pinch of sugar if tomatoes are acidic.