- 2 ripe tomatoes (about 300g), remove the seeds and roughly chop
- 1 red onion (about 180g), roughly chopped
- 10g fresh coriander, roughly chopped
- 1 clove garlic, minced
- 2 tbsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin powder (optional)
- 1/4 tsp chilli powder (optional)
- 1 tbsp extra virgin olive oil
Mexican tomato salsa
Do you like Mexican food? I’m a big fan of Mexican cuisine as it’s refreshing, flavoursome, colourful, spicy, and fun to eat! Tomato salsa is a staple of Mexican food and goes well with everything, served as a simple dip, a nachos topping, or an accompaniment to wraps, tacos, and more!
You may be in the habit of buying ready-made salsa from the supermarket but it’s actually super easy to make your own. All you need is ripe tomatoes, an onion, coriander, lime, and garlic. Ingredients that you can easily pick up at any supermarket worldwide.
To make the salsa, place all the ingredients in a food processor and blitz for 10-30 seconds. Be careful not to blitz the salsa for too long as you don’t want the salsa to turn into a smooth paste.
The salsa is ready to eat right away but for the best flavour I recommend letting it rest in the refrigerator for 30 minutes beforehand, if you can wait that long!
I’m sometimes asked by friends why their homemade salsa is never as red as the ones you’re served in restaurants, so here are a few extra tips:
– Use the best quality ripe tomatoes you can get your hands on. I’m sorry to say but Tesco value tomatoes won’t give you the best flavour or the brightest colour.
– Use red onions for added colour.
– Remove the tomato seeds for a stronger flavour and brighter colour.
– Air is incorporated during blending so if you blend your salsa for too long it can cause the colour to pale.
If you really like a bright red salsa you can also cheat a little by adding a teaspoon of tomato paste or a small piece, around a quarter, of red pepper. I have to say that after I had done my salsa photoshoot I realised that I’d used a white onion by mistake and my salsa looked pinkish instead… Ooops! I did end up cheating and added a teaspoon of tomato paste. 😅
Let me know if you try out this recipe. You can leave a comment below, or take a picture, tag it with #k33_kitchen and share it on Instagram! I’d love to see what you come up with. Cheers, hope you enjoy my recipes!
Prep.: 5 mins | Cook: 0 minsIngredients:
- Place all the ingredients in a food processor and blitz for 10-30 seconds until blended into fine pieces (Don’t blend for too long, you still want small pieces, not a paste).
- Refrigerate for 30 mins before serving for the best flavour.