Chilli Salsa
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This is my go to recipe whenever I need a quick, vibrant condiment that takes just fifteen minutes to throw together. Fresh tomatoes are packed with lycopene, a powerful antioxidant that's great for your heart, and combined with fiery red chillies and zesty lime juice, you get a salsa that's both delicious and nutritious. The beauty of this recipe is its simplicity and affordability, using basic pantry staples that come together with minimal effort. Whether you're serving it with chips, tacos, or grilled chicken, this chilli salsa never fails to impress and always tastes like you've put in way more work than you actually have.
Ella x
Ingredients
- 500 gripe tomatoes(finely diced)
- 2red chilli peppers(deseeded and minced)
- 100 gred onion(finely chopped)
- 30 gfresh coriander(chopped)
- 30 mllime juice
- 2garlic cloves(minced)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ teaspooncumin powder
Detail level
Instructions
- 1
Dice your tomatoes into small, uniform pieces and place them in a large mixing bowl.
Tip: Use tomatoes that are ripe but still firm so they hold their shape better in the salsa.
- 2
Wearing gloves, slice the red chilli peppers in half lengthwise, remove the seeds and white membrane, then mince the flesh finely.
Tip: Leave some seeds if you prefer extra heat, or remove all of them for a milder version.
- 3
Add the minced chilli, finely chopped red onion, and minced garlic to the tomatoes.
- 4
Pour the lime juice over the mixture and sprinkle in the salt, black pepper, and cumin powder.
Tip: Start with less salt than you think you need, as it will intensify as the salsa sits.
- 5
Stir everything together gently but thoroughly, ensuring the spices are evenly distributed.
- 6
Fold in the fresh chopped coriander just before serving.
Tip: Add the coriander at the last moment to preserve its bright, fresh flavor and vibrant color.
- 7
Taste and adjust the seasoning or lime juice to your preference, then serve immediately or chill for up to 2 hours.
Tip: This salsa is best enjoyed fresh but can be refrigerated in an airtight container for up to 24 hours.
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