Fresh Tomato Salsa
So, you've nailed a mixed salad and are looking to take your culinary skills up a notch. Well, this fresh salsa is just as easy, by far tastier and guaranteed to impress! Making salsa is a great way to dip into the world of Mexican-inspired food, and this tomato salsa recipe will not disappoint.
At a Glance
Servings:
2-4 People
Difficulty:
Easy
Prep Time:
10 min
Cooking Time:
35 min
How to Make Salsa
Great as a side or dip with a variety of meals, from Mexican to Mediterranean, try your hand at whipping up your own fresh tomato salsa to spruce up lunch, snacks or dinner. Combining fresh and fragrant ingredients for a savoury addition to your meal, this homemade salsa recipe will delight your tastebuds!
What you'll need:
- 2 garlic bulbs
- 1tbsp Olive oil
- 1 can of chopped tomatoes
- 1/4 cup of water
- Fresh coriander
- 1 red chilli
- 1/2 lime
- A pinch of salt and pepper
- 1 onion
Method:
- Start by preheating your oven to 200°C, or 180°C for a fan oven. Then slice the ends from the garlic bulbs and remove the white skin before rubbing in olive oil and wrapping in foil. Place them in the oven to roast for 25 minutes.
- Take a sprig of coriander and finely chop the leaves and stem, then set aside. Now dice your onion and slice your chilli.
- Add your chopped onions to a frying pan for five minutes or until they start to brown, followed by your coriander stems and sliced chilli, then frying for another minute.
- Drain your tinned tomatoes and add to the frying pan, followed by the water. Bring the mixture to the boil before adding the lid and letting it simmer for 10 minutes.
- Remove the garlic from the oven and finely chop.
- Add the garlic, salt and pepper, and half of your chopped coriander leaves before squeezing the juice from the lime into your mixture. Simmer on a low heat for five minutes.
- Finally, remove from the heat and add your leftover chopped coriander leaves, stirring in evenly. Set aside to cool then place in a foil covered bowl in the fridge.
*Recipe adapted from Foodista, licensed under CC BY 3.0.
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