Tomato Salsa

Tomato salsa

  • serves 4
  • Easy

Make your homemade salsa smoky with chargrilled tomatoes and jalapeño chillies, then serve in big bowls with plenty of tortilla chips for dunking

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Try this easy tomato salsa, then check out more tomato recipes such as our tomato pasta sauce and fresh tomato soup.

A classic salsa is a great recipe to have in your repertoire. It’s brilliant as a topping on nachos, sprinkled over tacos and burritos or just scooped up with tortilla chips to eat with a cold beer.

What is salsa?

Salsa is just the Spanish word for sauce and you’ll find many different types such as salsa verde (a green chilli and herb based salsa) or salsa roja (made with cooked tomatoes). This recipe uses tomatoes, red onion, fresh jalapenos, lime and coriander. We’ve chargrilled the tomato and chilli to give an extra smoky edge to the finished sauce.

Which type of tomatoes should you use in salsa?

Look for firm but ripe tomatoes for this recipe. You don’t want them too ripe as they need to stand up to chargrilling. Look for bright red vine tomatoes or fresh plum tomatoes are also really good.

How do you make the best salsa?

Grilling the tomatoes and chillies will give your salsa an extra smoky edge. Fresh jalapeño chillies are available in most supermarkets but just substitute regular green chillies if you can’t find them.


Tomato salsa recipe

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Ingredients

  • red onion 1 small, finely chopped
  • sugar 1 tsp
  • sea salt flakes 1 tsp
  • lime juice 4 tbsp
  • vine tomatoes 4 large
  • fresh jalapeño chillies 3
  • coriander a small bunch, chopped
  • plain tortilla chips to serve

Method

  • Step 1

    Put the onion, sugar, salt and lime juice in a bowl and toss together. Heat a griddle pan or BBQ to hot. Grill the tomatoes, turning until charred then drop into a bowl and cover. Do the same with the chillies.

  • Step 2

    Remove as much of the skin as possible from the tomatoes and chillies and discard (don’t worry if there’s a little left on). Roughly chop the tomatoes and finely chop the chillies, discarding the stems. Add both to the onion bowl, toss and leave for at least 30 minutes for all the flavours to meld. Serve with tortilla chips for scooping.

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