Tomato salsa, you can make it spicy hot hot hot, or as cool as you like! Try out my fresh chunky tomato salsa recipe which works perfectly alongside my guacamole, nachos or fajitas!
If you’re making this recipe, then it works well to also make the guacamole at the same time to save time prepping some of the ingredients and then you could make some fajitas, tacos or loaded nachos like below (a handful of tortilla chips, plenty of grated cheese melted in the microwave or under the grill, topped with guacamole, salsa, sour cream and chillies if you like them!).
This salsa also works brilliantly as bruschetta by replacing the coriander with some chopped fresh basil, omitting the lime and using a bit more extra virgin olive oil. Use this on crackers, oatcakes and wholegrain krisprolls for an Italian style bruschetta.
It’s completely up to you whether you want to take the extra step of peeling your tomatoes, but I much prefer to peel mine as I’m not keen on bits of skin in my tomato salsa.
Try to use ripe but slightly firm tomatoes for this recipe. If the tomatoes are too ripe they can turn to mushy and unripe tomatoes are just not as nice and sweet. I prefer vine ripened tomatoes for this recipe, but beefsteak, salad, plum or cheery tomatoes will all work fine (although cherry tomatoes can be a bit fiddly to prepare).
Start by finely dicing the red onion as small as possible, place into a bowl and pour over enough apple cider vinegar to cover, then set aside for 20-30 minutes to lightly pickle
Optional step to peel the tomato skins: Cut a cross in the bottom of the tomatoes (just deep enough to score the skin), place in a pan and cover with boiling water and heat on high for approx. 1-2 minutes or until the skins start to peel back slightly. Remove from the pan, place into icy cold water to stop the cooking and then peel the skins from the tomatoes
Chop the tomatoes into quarters, remove and discard the seeds (or reserve for using in another meal/recipe), then dice into small pieces
Roll the lime on the surface of your worktop a few times backwards and forwards with the palm of your hand, slice in half and then squeeze the juice of half the lime into the tomato and stir through
Add crushed clove of garlic to the tomato and mix
If adding chilli, finely dice and deseed then add to the tomatoes (add as much or as little to your liking) reserving a couple of slices for garnishing
Finely chop fresh coriander or flat leaf parsley, reserve a small amount to garnish, but add the rest to the salsa and stir through
Drain and discard the vinegar (or use for salad dressing) from the chopped onion, add to the salsa and stir through well
Add a tsp of extra virgin olive oil and stir (add more if you feel it needs more)
Taste the salsa and season with salt & ground black pepper to your liking. Decant into a dip bowl and cover if you plan on refrigerating and serving later. To serve, sprinkle with some leftover fresh chopped coriander or flat leaf parsley and slices of chilli
Many salsa recipes have added sugar for sweetness. I don't think this recipe needs any added sweetness when using ripe tomatoes and lightly pickled red onion, however if you feel it needs a little something extra for sweetness, then you could add a tsp of sweetener (I would suggest a natural sweetener such as xylitol or erythritol).
This recipe can easily be adjusted to your own taste. If you like spicy salsa then feel free to add more chilli, chilli flakes, cayenne pepper, or tabasco etc. If you prefer a fresh mild/cool salsa but like the crunch, try adding some finely chopped red pepper.
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