Approx cost: €1.80
Approx calories (per tbsp): ~20
Approx preparation time: 10 mins (+1 hour optional refrigeration)
[dropcap style=”font-size: 60px; color: #0B0B61;”]Today’s post is pretty simple – seriously, only one step! But it’s tasty and good, and I have a couple of content rich posts planned for the next week or so, so you’ll have to excuse my laziness this time around. Besides – I’ve never posted a salsa before and I made it to go in another upcoming dish. It’s super simple and you can throw it together in just 10 minutes. I find it best if you refrigerate for an hour before serving – the salt will cause water to ooze out of the tomatoes, which you can then drain away, making the taste really rich and concentrated, although this is by no means required. Additionally, it’s not something which is usually added, but I love adding in a bit of olive oil – just a dash. Too much lime juice/liquid and the salsa can be quite overpowering. The olive oil really helps to just take that slight edge off it. I find using the green parts from spring onions adds a great extra element of colour to the dish as well.
Enjoy your Tuesday everyone! 🙂
- ~10 Vine Tomatoes
- 1 large handful of chopped Spring Onions
- 2-3 Red Chillies
- 1 Lime
- 1 clove of Garlic
- 2 tbsps Olive Oil
- 2 tbsps Chopped, Fresh Coriander
- Salt and Pepper
- Chop the tomatoes finely. Cut the chillies lengthways and then scrape out the seeds. Chop finely and then mince the garlic. Add all these ingredients to a bowl with the chopped spring onions and chopped coriander. Add in some freshly ground salt and pepper and add the olive oil. Squeeze in the lime juice and blend well. Cover and place in the fridge for a couple of hours prior to serving. The salt will cause extra liquid to come out from the tomatoes – drain this before serving and enjoy!