Best Fresh Tomato Salsa (Allergy-friendly & Vegan)
Delicious fresh tomato salsa made with simple fresh ingredients and free from top allergens
Equipment
- 1 chopping board
- 1 Sharp knife
- 1 medium mixing bowl
- mixing spoon
- 1 Citrus juicer
- measuring spoons and cups
Ingredients
- 450 g (1 lb) fresh tomatoes (Roma or any variety), finely diced
- 1 clove fresh garlic, finely chopped
- ½ red onion, finely chopped
- 1 small red chili (hot pepper), seeds removed and finely chopped
- ¼ cup fresh coriander (cilantro) leaves, chopped
- 2 Tablespoons fresh lime juice
- salt and pepper to taste
- extra fresh coriander (cilantro) to garnish
Instructions
- Prepare the tomatoes first by washing well and dicing into small pieces. Add the tomatoes and their juice to a clean mixing bowl.
- Peel and finely chop the onion and garlic. Wash and halve the chili, remove the seeds, and finely chop. Add the prepared onion, garlic and chili to the bowl of tomatoes, mixing well with a spoon to combine.
- Coarsely chop the coriander (cilantro) leaves and stir through the tomato mixture. Finally, add the lime juice, salt and freshly ground pepper to taste, and stir to combine.
- When you are ready to serve, spoon the salsa into a serving bowl and garnish with some extra fresh coriander (cilantro).
Notes
#Serving suggestions: Enjoy with your tacos, nachos, burritos or other Mexican-inspired dishes. Or serve with crunchy tortilla or corn chips or spread on your favourite crunchy bread. #Storage: Salsa will keep in an air tight container for up to 5 days. #Freezing: I don't recommend freezing salsa made with chopped tomatoes as the texture won't be the same when defrosted. If you do decide to blend the salsa first, the smoother version can be frozen for up to 3 months. #Tip: For even better flavour, prepare ahead and store the salsa overnight in the fridge. Serve at room temperature for the best taste.