My salsa recipe is a creature of availability. It is made with two common (and hence more readily available) Philippine ingredients, calamansi and siling labuyo, which replaces the lime and ancho or jalapeno chiles that are called for in a lot of original Mexican salsa recipes. Siling labuyo is a chili that packs a mean wallop of spiciness so if you are not very tolerant of spice, I would recommend you put in only half of this chili in the salsa if not omit it altogether. The calamansi gives this salsa a unique tang with just a hint of sweetness. It certainly tastes a lot different than lime juice.
Also, I use dried cilantro and parsley because I find that they are easier to store around the house and keeps for a lot longer time than the fresh ones. They rehydrate nicely afterall once they hit the juices from the salsa. But of course when you have the fresh stuff, by all means use them. Overall, these ingredients make for a good bowl of salsa that held its own beside my Shrimp Fajitas.
3 ripe tomatoes
1/2 red onion
1 siling labuyo
juice of 2 calamansi
1/2 tsp. dried cilantro
1 tsp. dried parsley
1/4 tsp. salt
1/8 tsp. chili powder
Mince tomatoes, onion, and siling labuyo. Combine them in a bowl.
Stir in calamansi juice. Add in cilantro and parsley and mix until evenly dispersed.
Season with salt and chili powder.