tomato salsa two ways

tomato salsa

If I’m feeling particularly lazy I’ll just half some baby tomatoes and dress them with lime juice, salt and chili flakes. If I have a bit more about myself that day I’ll make this more authentically complex, but still very easy, smooth tomato salsa.

The recipe below makes about 2 cups of salsa – plenty for 6-8 people. It is smoother than the chunky salsa you may be used to having but I think it is perfect to drizzle on tacos. Any leftover salsa can be stored in a jar in the fridge for 3-4 days and can be used as a sauce for fish, chicken, steak or even with eggs and avocado on toast for breakfast. Of course you can use it to dip tortilla chips into as well.

You can leave the chili out if you are making this for the heat-averse. My 4 year old eats this with a spoon so maybe try it first with the chili and see what you think.

Tomato salsa ingredients

2 large ripe tomatoes

1 mild green chili, seeds removed (add this gradually and taste until you’re happy with the heat level)

3 whole spring onions (green onions in the US)

28g (about an oz) of fresh coriander (cilantro) – stalks and leaves

half a teaspoon cumin seeds

half a teaspoon ground coriander

1 teaspoon honey

3 tablespoons mild olive or rapeseed oil (canola in the US)

juice and zest of 2 limes

about a teaspoon of sea salt – add this gradually to taste

To make:

Put all the ingredients in a food processor, Nutribullet or blender and blitz until you have a smooth sauce. You’ll need to pause and scrape the sides a couple of times to ensure everything is incorporated. You may need to add a little more oil to loosen it. Taste and adjust the lime, salt and chili until you’re happy with it.


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