Tomato Salsa
While there is an endless selection of prepared salsa in the supermarket which taste processed, and there are hundreds or recipes, I feel my recipe is an easy to make, lovely, tasty version of this classic. Nothing beats a homemade salsa, and my favourite basic salsa not only makes a tasty dip, but an amazing accompaniment to so many dishes. Fab with barbecued fish, steak and lamb.
400g of Salsa
Prep: 10 Minutes
Ingredients
title
- 150g tomatoes, diced
- 150g cucumber, deseeded and diced
- 30g coriander, finely chopped
- 20g mint, finely chopped
- 1 medium green chilli, finely chopped (for a milder salsa deseed)
- 1 small red onion, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- 2 tbsp caster sugar
- 1 tsp maldon salt or similar salt
- Juice of 1 lime
- 30ml olive oil
Method
- Place all the ingredients in a large bowl and mix together until well combined. Cover with cling film and leave for 30 minutes to 2 hours at room temperature for the flavours to develop. Serve or refrigerate until ready to serve. The salsa will keep for 2-3 days refrigerated.