sk any Filipino what pairs best with fried fish or grilled pork and you’ll hear the same answer, KSP. This easy Filipino salsa is a classic Filipino recipe made with juicy tomatoes, crisp onions, and a splash of fish sauce. It’s bright, tangy, and the kind of side dish that instantly makes any fried or grilled meal taste complete. Best part, it’s ready in about 15 minutes.
KSP stands for kamatis, sibuyas, and patis, basically tomatoes, onion, and fish sauce. This simple Filipino tomato salad is a staple in many homes in the Philippines. Filipinos might not be known for big salads, but this one proves you don’t need anything fancy to get bold flavor fast.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Jump to:
What is KSP (Filipino Salsa)?
KSP stands for kamatis, sibuyas, at patis—tomatoes, onions, and fish sauce in Tagalog. It's a classic Filipino condiment and side dish that shows up at breakfast, lunch, and dinner tables across the country.
Think of it as the Filipino answer to Mexican salsa or Italian bruschetta topping. The fresh, juicy tomatoes and crunchy onions combine with umami-rich fish sauce to create a burst of flavor that cuts through rich, oily, or heavy dishes. That's why you'll almost always find a bowl of KSP next to fried fish, grilled meats, or crispy pork belly.
Some families call it ensaladang kamatis (tomato salad), while others simply call it sawsawan (dipping sauce). Whatever you call it, it's a must-have for any Filipino meal.
KSP vs Ensaladang Kamatis
You might hear both terms used interchangeably, but there's a subtle difference:
KSP (Kamatis, Sibuyas, Patis):
- Always uses fish sauce (patis) as the main seasoning
- Typically no vinegar
- Meant to be a side dish or topping
Ensaladang Kamatis (Tomato Salad):
- Often uses a vinegar-based dressing
- May include additional greens like watercress or cucumber
- Can use soy sauce instead of fish sauce
- Served more like a traditional salad
Ingredients You'll Need
- Tomatoes : Opt for ripe tomatoes to get the best flavor and juiciness.
- Onion : Red onions add a nice color and milder flavor, but white onions work well too.
- Fish Sauce (patis) : Adjust the amount of patis based on your salt preference. Start with 1 tablespoon and add more if needed.
- Optional Lime or Calamansi Juice: Adding a splash of lime or calamansi juice can enhance the freshness and add a zesty twist.
See recipe card for quantities.
How to Make Filipino Salsa
- Prep the tomatoes. Wash and chop into small, bite-sized pieces. Removing the seeds is optional based on your texture preference.
- Chop the onion. Peel and finely chop. The finer the chop, the better it will mix with the tomatoes.
- Combine. In a mixing bowl, add the chopped tomatoes and onions. Stir gently to mix.
- Season. Pour in the fish sauce (patis). Start with 1 tablespoon, mix well, and taste. Add more if needed.
- Add citrus (optional). If using, add a tablespoon of lime or calamansi juice for extra brightness. Mix thoroughly.
- Serve. Enjoy immediately with your favorite fried or grilled dishes. This salsa is best fresh but can be refrigerated for a few hours if needed.
Tips for the Best Filipino Salsa
- Choose ripe but firm tomatoes. Overripe tomatoes will make your salsa too watery. Look for tomatoes that give slightly when pressed but aren't mushy.
- Reduce onion bite. If raw onions are too strong for you, soak the chopped onions in cold water for 5-10 minutes, then drain. This mellows the sharpness.
- Use quality fish sauce. Not all patis is created equal. Avoid overly salty or murky fish sauces.
- Don't make it too far ahead. Tomatoes release water as they sit. For the best texture, make this salsa no more than 30 minutes before serving.
- Taste as you go. Fish sauce saltiness varies by brand. Always start with less and add more to taste.
Variations to Try
Spicy KSP Salsa
Add 1-2 finely chopped bird's eye chili (siling labuyo) or jalapeño for a fiery kick. Adjust to your heat preference.
Mango KSP Salsa
Add 1 ripe mango, peeled and diced. The sweetness balances the savory fish sauce beautifully.
Cucumber KSP Salsa
Add 1 cucumber, peeled, seeded, and diced. Perfect for hot days when you want extra crunch and cooling effect.
Garlic KSP Salsa
Add 2-3 cloves of minced garlic for extra depth and a pungent kick.
Avocado KSP Salsa
Add 1 ripe avocado, diced. This makes the salsa creamier and more substantial.
What to Serve with This
- Grilled Pork Belly (Inihaw na Liempo): The smoky and savory pork pairs perfectly with the fresh, tangy salsa for a delicious contrast.
- Grilled Fish (Bangus or Tilapia): The bright, citrusy salsa enhances the flavor of grilled fish, adding a refreshing element.
- Tocino: Sweet and savory cured pork balances well with the zesty and fresh notes of the salsa.
- Fried Rice: A simple garlic fried rice makes an ideal base to enjoy the vibrant and flavorful salsa.
- Chicken Adobo: The richness of adobo pairs beautifully with the fresh, tangy salsa to cut through the savory flavor.
- Sisig: The crispy, sizzling pork dish is complemented by the refreshing bite of tomato and onion salsa.
- Lechon Kawali: Crispy fried pork belly goes perfectly with the cool and refreshing salsa for a satisfying meal.
- Pork BBQ Skewers: The sweet and smoky BBQ pork is a great match for the tangy and fresh salsa.
- Baked Bangus (Milkfish): The mild, flaky fish contrasts nicely with the zesty and colorful salsa.
- Tuna Belly (Grilled or Fried): The meaty, juicy tuna belly is elevated with the sharp, refreshing salsa.
- Grilled Eggplant (Inihaw na Talong): Smoky grilled eggplant is delicious with this fresh salsa, or turn it into my Ensaladang Talong, a Filipino eggplant salad with salted egg and vinegar dressing.
- Fish Tacos: The salsa adds a tangy crunch to fish tacos, bringing a Filipino twist to this classic dish.
How to Store Leftovers
Store Filipino salsa (KSP) in an airtight container in the refrigerator for up to 2-3 days. For the best flavor and texture, eat it within the first day and give it a stir before serving.
Can you freeze it? I don't recommend freezing. The high water content in tomatoes and onions makes them mushy after thawing.
Recipe FAQs
KSP stands for kamatis, sibuyas, at patis—tomatoes, onions, and fish sauce in Tagalog. It's the classic Filipino tomato and onion salsa.
Yes! Skip the fish sauce and use 2 tablespoons of vinegar (cane, white, or apple cider) with 1 tablespoon of soy sauce and a pinch of sugar. This gives you more of an ensaladang kamatis style.
Ripe but firm tomatoes work best. Roma tomatoes are great because they're meaty and less watery. Beefsteak or vine-ripened tomatoes also work well.
Soak your chopped onions in cold water for 5-10 minutes, then drain well. This removes some of the sharp bite while keeping the crunch.
KSP uses fish sauce (patis) as the main seasoning. Ensaladang kamatis typically uses a vinegar-based dressing and may include other vegetables like cucumber or watercress.
It's best made fresh since tomatoes release water as they sit. If you need to prep ahead, chop your vegetables and store them separately, then combine and season just before serving.
Did you try this recipe?
Share how it turned out in the comment box below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you!
Easy Filipino Salsa (KSP)
Ingredients
- 4 large tomatoes diced
- 1 small red onions chopped
- 1 tablespoon Fish Sauce
Instructions
- Wash and chop the tomatoes into small, bite-sized pieces. Removing the seeds is optional based on your texture preference.
- Peel and finely chop the onion. The finer the chop, the better it will mix with the tomatoes.
- In a mixing bowl, combine the chopped tomatoes and onions. Stir gently to mix.
- Pour in the fish sauce (patis). Start with 1 tablespoon, mix well, and taste. Add more if needed to suit your preference.
- If using, add a tablespoon of lime or calamansi juice for an extra burst of freshness. Mix thoroughly.
- Serve immediately with your favorite fried or grilled dishes. This salsa is best enjoyed fresh but can be refrigerated for a few hours if needed.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Notes
- Use ripe but firm tomatoes so the salsa stays chunky, not watery. Roma tomatoes work great.
- Salt level varies by fish sauce brand. Start with less patis, mix, taste, then add more as needed.
- Mellow the onion bite: soak chopped onions in cold water for 5 to 10 minutes, then drain well.
- Best served fresh. If you can, mix it 10 to 30 minutes before eating for the best texture.
- Add citrus if you want it brighter: a squeeze of calamansi or lime makes it extra fresh.
- Want it spicy? Add chopped siling labuyo, Thai chili, or jalapeño.
- Make-ahead tip: chop tomatoes and onions ahead, but add patis right before serving so it doesn’t get too juicy.
- Storage: refrigerate in an airtight container up to 2 to 3 days, but it’s best on day 1. Stir before serving.
