There are so many variations of this sauce. We eat it with savory Chinese pancakes, or Latkes, or anything of the like. I love having this sauce in the fridge because it can keep for 4 days, and it fits in with my clean eating. I use it as a salad dressing since it goes so well with cabbage, and red cabbage is one of my staple salad stuffs.
This is how I make it, very simple:
4 ripe beefsteak tomatoes
1/2 red onion
2 Tbsp vinegar
5 Tbsp olive oil (you can cut this down if you want)
salt/pepper to taste
1. Pulse the onion in a food processor until diced. Should only take 2 or 3 pulses.
2. Cut the tomatoes in half and throw them in the food processor. Pulse 3-4 times until the tomatoes are diced. You want pieces of tomato as if you diced them. You do not want a soup.
3. Pour the mixture into a medium sized mixing bowl and add the salt, pepper, vinegar, and olive oil. Mix, taste, adjust seasoning if desired.
My mom used to hand dice the tomatoes and the onions. I think hand dicing is much better than pulsing in the food processor, but really, I don’t have the time to dice up tomatoes. They’re pretty time consuming, and if they’re juicy, they’re messy. The food processor is fast, fast, fast, and fast is something I like! As I said before, there are so many variations. For example, you could:
A) Add 2 diced green thai chilies.
B) Add diced cilantro
C) Add green onion
D) Add kipper fish, or other canned fishes.