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This recipe is for a lovely fresh tomato salsa that can be used as a dip with corn chips, carrots, celery or biscuits.
3 large tomatoes, vine ripened is best, finely diced
1/2 red onion, very finely diced
2 tablespoons coriander
1 small lime, juiced
1 tablespoon lemon juice
2 teaspoons chilli flakes
2 teaspoons chilli sauce
1 teaspoon of parsley, dry or fresh
1/2 teaspoon garlic
1 pinch salt and pepper, to taste
- Mix all of the ingredients together.
- Using a pestle or fork mush the mixture to bruise the tomatoes.
- It can be eaten straight away but is best if left in the fridge overnight to 'marinate'.
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