Tomato Salsa

Name: Tomato Salsa
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4.5 medium plum tomatoes, roughly chopped; 0.25 medium white onion, roughly chopped; 1 null jalapeño, stem removed (seeds removed for a milder salsa); 1 clove garlic, peeled; 120 ml packed fresh coriander leaves and tender stems; 15 ml freshly squeezed lime juice; 2.5 ml salt; null null salt, to taste; null null lime juice, to taste

#Vegetarian #Vegan #Easy #Raw #Low Calorie

Total Time15mins

Rating0.0/ 5.0

Servings4people

Scarlett Garcia

@scarlettgarcia

Ingredients

plum tomatoes, roughly chopped4.5 medium

white onion, roughly chopped0.3 medium

jalapeño, stem removed (seeds removed for a milder salsa)1

garlic, peeled1 clove

packed fresh coriander leaves and tender stems120 ml

freshly squeezed lime juice15 ml

salt2.5 ml

salt, to taste

lime juice, to taste

Instructions

Roughly chop 4–5 medium plum tomatoes and a quarter of a medium white onion. Trim the stem from a jalapeño (remove the seeds for a milder salsa, if you like) and peel one garlic clove.

Place the chopped tomatoes, onion, jalapeño, garlic, 120 ml packed fresh coriander leaves (including tender stems), 15 ml freshly squeezed lime juice and 2.5 ml salt into a food processor or blender.

Pulse the mixture in short bursts (about 5–10 pulses) until it reaches your preferred consistency – chunky or slightly smoother.

Tip the salsa into a bowl, taste and adjust with extra salt or lime juice to suit.

Serve straight away with tortilla chips or use it as a topping. Store any leftovers in an airtight container in the fridge for up to 3–4 days.

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