This isn’t exactly a salsa in the Mexican-dip-for-tortilla chips sense, but more of an uncooked, chunky thick sauce…maybe a dressing? But, no matter what you call it, it’s a nice change of pace and it’s delicious. It’s great over a steak, on a burger or even on chicken. This is just perfect for summer, when tomatoes come rolling in. This goes together faster than a speeding bullet! Put everything in a bowl, stir and let stand for at least 1 hour. Stir before serving. Serve it on the side or spoon it over a grilled steak, or a burger. Tonight, I had it over a chicken breast and on some roasted potatoes. At times, I’ve added capers and chopped olives, which is wonderful with fish (and chicken). See what a flexible little sauce this is?
Tomato-Herb Summer Salsa for Beef
- 2 cups ripe plum or meaty tomatoes, diced
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sriracha sauce
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
- 2 tablespoon fine flavored extra virgin olive oil
- 1/3 cup finely minced shallots or red onion
- 1 tablespoon fresh tarragon, finely chopped
- 1 tablespoon minced fresh chives
- 1 tablespoon finely shredded lemon balm (or lemon basil)
- 1 teaspoon thyme, finely minced
- Freshly ground black pepper
- Kosher salt
Combine all the ingredients in a bowl. Stir until well-combined. Let stand at room temperature for 1 hour. Stir before serving. Serve over grilled steak, burgers or chicken.
Tomato-Herb Summer Salsa for Beef Recipe©Marcia Lahens 2017. All rights reserved.
Can you believe how easy and delicious this is?