Tomato salsa

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Tomato Salsa (also called Pico de Gallo) can be served with tacos, in sandwiches, with grilled fish chicken or even tossed through cooked pasta. Use ripe tomatoes to balance the acidity in the dressing.


4 ripe red tomatoes, finely diced
1/4 red pepper, finely diced
1/4 green pepper, finelydiced
1 red onion, finelydiced
1 clove garlic, peeled and finely chopped
1 red chilli, seeded and finely chopped
1/4 bunch fresh coriander, chopped finely
3 tablespoons extra virgin olive oil
1 tablespoon red wine or balsamic vinegar
Salt and freshly ground black pepper


1. Place all the ingredients in a bowl, stir gently and leave to sit for 30 minutes before serving.

Tomato Salsa Recipe tips

– Whenever you see a simple recipe that calls for very few ingredients, you need to make sure you use the best of everything. If you use dull tomatoes, an onion that is tired from being in the fridge for weeks, a cheap vinegar or a balsamic that is not the real thing from Modena or a garlic clove that is shrivelled with the skin peeling, then is it any wonder that your salsa doesn’t sparkle?

– We often use the word ‘salsa’ to mean a chilli tomato dip used in Mexican food. ‘Salsa’ means ‘sauce’ and if you wish you can play around with this basic recipe and use chillies to heat it up or a champagne vinegar to make it more french or switch the basil for fresh basil or tarragon.




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