Tomato Salsa

Not only is tomato salsa easy to make but you can use it in so many ways: as a dip for potato wedges, a relish for burgers or stir it into a boring pasta sauce to give it a kick. I like to dollop it in chicken fajitas.

When buying a pre-made salsa from a shop you can never be sure what you’re getting. Salsa varies from the mild, fruity versions to the incredibly spicy, garlicy versions. It can swim in a liquidy sauce or just be a tomato pulp – when making your own salsa it really is up to you.

This recipe is a tangy, spicy and saucey variety but you can alter the ingredients to match your taste.

Ingredients

4 ripe tomatoes
3 cloves of garlic
1 large green chilli
1/2 a red onion
1/2 a lime (optional)
a handful of coriander leaves
a small squirt of passata (sieved tomatoes)
a drop of olive oil

Method

Finely chop the tomatoes, garlic, chilli, onion and coriander leaves. You can de-seed the chilli if you want to tone down the spice but I’ve left them in for this recipe.

Put the ingredients into a bowl and add a dribble of olive oil and squeeze the lime all over.

Now add the passata. Do this slowly and carefully so you can get the consistency you want. Leftover passata can be used to make a pasta sauce.

Alternatively, you could substitute the fresh tomatoes and passata for a tin of chopped tomatoes which should contain all the juice you need to make the sauce.

No cooking or warming required – just stir, serve and enjoy!

If you make more than you need place the leftovers in an airtight container and keep in the fridge for up to 3 days.