This Filipino salsa, made with fresh tomatoes, onions, and a splash of fish sauce (patis), is perfect for pairing with fried or grilled dishes.
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Also known as KSP—short for kamatis (tomatoes), sibuyas (onion), and patis (fish sauce)—this Filipino salsa is a must-have accompaniment for any fried or grilled dish. While Filipinos might not be known for their salads, this simple yet flavorful salsa is a beloved staple that enhances every meal it touches.
Made with just two common ingredients—fresh tomatoes and onions—and a household staple, patis, this might be the simplest and most delightful salad you'll ever make. The fresh, juicy tomatoes and crunchy onions combined with the umami-rich fish sauce create a burst of flavors that perfectly complement the richness of fried or grilled foods. It's a quick and easy way to add a touch of Filipino authenticity to your meals.
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Ingredients
- 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
- 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.
Twist to Filipino Salsa
1. Spicy KSP Salsa:
- Ingredients: Add 1-2 finely chopped chili peppers (like bird’s eye chili or jalapeño).
- Tip: Adjust the amount of chili to your desired spice level. This variation adds a fiery kick to the classic KSP salsa.
2. Mango KSP Salsa:
- Ingredients: Add 1 ripe mango, peeled and diced.
- Tip: The sweetness of the mango complements the savory and salty flavors, creating a perfect balance.
3. Cucumber KSP Salsa:
- Ingredients: Add 1 cucumber, peeled, seeded, and diced.
- Tip: Cucumber adds a refreshing crunch and a cooling effect, making it ideal for hot days.
4. Garlic KSP Salsa:
- Ingredients: Add 2-3 cloves of garlic, minced.
- Tip: Garlic brings an extra depth of flavor and a slight pungent kick that enhances the overall taste.
6. Avocado KSP Salsa:
- Ingredients: Add 1 ripe avocado, diced.
- Tip: Avocado adds a creamy texture and rich flavor, making the salsa more substantial and satisfying.
7. Corn KSP Salsa:
- Ingredients: Add 1 cup of cooked corn kernels (fresh, canned, or grilled).
- Tip: Corn adds a sweet crunch and a vibrant yellow color, making the salsa visually appealing and delicious.
8. Pineapple KSP Salsa:
- Ingredients: Add 1 cup of diced fresh or canned pineapple.
- Tip: Pineapple brings a tropical sweetness that pairs wonderfully with the savory elements of the salsa.
9. Roasted KSP Salsa:
- Ingredients: Roast the tomatoes, onions, and optional chili peppers before chopping.
- Tip: Roasting the ingredients adds a smoky flavor and enhances the natural sweetness of the tomatoes and onions.
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 enhanced by the freshness and acidity of the salsa.
- 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, consume within the first day and stir before serving. Freezing is not recommended due to the high water content of the tomatoes and onions.
Asian Flavors
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Recipe
Filipino Salsa
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.
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