Easy Filipino Salsa (KSP)
This Easy Filipino Salsa (KSP), made with fresh tomatoes, onions, and fish sauce (patis), is ready in 15 minutes and perfect for pairing with fried or grilled dishes.
Servings: 4
Calories: 50kcal
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.
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.
Nutrition
Calories: 50kcal | Carbohydrates: 10g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 1939mg | Potassium: 503mg | Fiber: 2.4g | Sugar: 6.6g | Calcium: 34mg | Iron: 1mg
