Antiguan and Barbudan Spicy Rum Salsa

Ingredients

In this adaptation, we incorporate the flavors of Antigua and Barbuda by adding their famous rum to the traditional Mexican salsa. The rum adds a unique sweetness and depth of flavor, elevating the salsa to a whole new level. Additionally, we use local Caribbean ingredients such as scotch bonnet peppers instead of jalapenos to bring the authentic heat of the region. We alse have the original recipe for Salsa borracha de Oaxaca, so you can check it out.

• 4 large tomatoes, diced (900g) 4 large tomatoes, diced (900g)
• 1 red onion, finely chopped (200g) 1 red onion, finely chopped (200g)
• 2 scotch bonnet peppers, seeded and minced (or to taste) 2 scotch bonnet peppers, seeded and minced (or to taste)
• 1/4 cup Antiguan and Barbudan rum (60ml) 1/4 cup Antiguan and Barbudan rum (60ml)
• 1/4 cup fresh cilantro, chopped (15g) 1/4 cup fresh cilantro, chopped (15g)
• Juice of 2 limes Juice of 2 limes
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2g) 1/2 teaspoon black pepper (2g)

Nutrition

• Calories: 45 kcal / 188 kJ
• Fat: 0.3g (0g saturated)
• Carbohydrates: 9.8g (5.2g sugars)
• Protein: 1.5g
• Fiber: 2.5g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the diced tomatoes, chopped red onion, minced scotch bonnet peppers, and fresh cilantro.
2. 2.
   Pour the Antiguan and Barbudan rum over the mixture and squeeze in the lime juice.
3. 3.
   Season with salt and black pepper.
4. 4.
   Gently toss all the ingredients together until well combined.
5. 5.
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy with tortilla chips or as a condiment for your favorite Caribbean dishes.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor.
• Scotch bonnet peppers — Be cautious when handling these hot peppers and consider wearing gloves. Adjust the amount according to your spice tolerance.
• Antiguan and Barbudan rum — Use a high-quality rum to enhance the flavor of the salsa.

Tips & Tricks

• For a milder version, remove the seeds and membranes from the scotch bonnet peppers before mincing.
• Adjust the amount of rum according to your preference for a stronger or milder rum flavor.
• Allow the salsa to sit in the refrigerator for a few hours or overnight for the flavors to intensify.

Serving advice

Serve the Spicy Rum Salsa as a dip with tortilla chips or as a condiment alongside grilled meats, seafood, or Caribbean-inspired dishes. It also pairs well with tropical fruits like pineapple or mango.

Presentation advice

Garnish the salsa with a sprig of fresh cilantro or a slice of lime to add a pop of color. Serve it in a vibrant bowl to showcase the salsa's vibrant red hue.