Salsa is fab. It works as a dip or as a side, cheers up left-overs, and spreads happiness all around. It takes only minutes to whip up and tastes so much better than shop-bought. (I will save you a rant on how awful shop-bought salsas are. But they are.)
Tomatoes are good for you so eat this a lot. All the time. As sauce, as salad, as a dip with carrot batons and pepper spears.
Serves: 2-8 depending on how it is used. Prep: 5-10 minutes. Cooking time: 0.
Stores: For a couple of days in the fridge. This doesn’t freeze well – freezing explodes the tomato’s cells and turns the whole thing into mush.
- Tin opener (optional)
- Chopping board
- Tin opener
- Lemon zester (optional)
- 1 tin or carton chopped tomatoes
- 2 spring onions
- 1 clove garlic
- 0.5 chilli
- 1 handful coriander
- 1 lime, juice and rind
- Empty the tomatoes into the bowl.
- Finely chop the spring onions, garlic, chilli and coriander and add to the tomatoes.
- Halve the lime and squeeze the juice into the tomatoes.
- Cut the green zest (leaving the white pith on the rind) off about half the lime and chop finely. If you have a zester, this is when to get it out!
- Mix it all together and serve.
- Add texture: Add a finely chopped pepper to add a bit of crunch, or a small tin of sweetcorn for the same reason.
- Heat it up: Use more than one type of chilli to get a fully rounded heat and flavour.
- Cool it down: Use orange zest and juice instead of lime for a softer, more rounded flavour.
- Thicken it: Sometimes, you want it a little thicker, less wet. Give yourself some extra time and pour the chopped tomatoes into a sieve about half an hour before you need it. Leave over a bowl and a lot of the liquid will drain. This is useful if you’re making nachos, for example, or anything else where too much moisture will cause a mushy mess on the plate.