1 fresh hot green chilli pepper, seeded and chopped
1 garlic clove
1/2 red onion, coarsely chopped
3 spring onions, chopped
15 g (1/2 oz) 1/2 cup fresh coriander leaves
675 g (l 1/2 lb) ripe tomatoes, seeded and roughly chopped
1 - 3 canned green chillies
15 ml (1 tbsp) olive oil
30 ml (2 tbsp) fresh lime or lemon juice
2.5 ml (1/2 tsp) salt, to taste
45 ml (3 tbsp) tomato juice or cold water
1 garlic clove
1/2 red onion, coarsely chopped
3 spring onions, chopped
15 g (1/2 oz) 1/2 cup fresh coriander leaves
675 g (l 1/2 lb) ripe tomatoes, seeded and roughly chopped
1 - 3 canned green chillies
15 ml (1 tbsp) olive oil
30 ml (2 tbsp) fresh lime or lemon juice
2.5 ml (1/2 tsp) salt, to taste
45 ml (3 tbsp) tomato juice or cold water
method
1. In a food processor or blender, combine the fresh green chilli, garlic clove, chopped red onion, spring onions and fresh coriander leaves. Process together until everything is finely chopped.
2. Add the tomatoes, canned chillies, olive oil, lime or lemon juice, salt and tomato juice or water. Pulse on and off until chopped; the tomato salsa should be chunky.
3. Transfer to a bowl and taste for seasoning. Leave to stand for at least 30 minutes before serving. This salsa is best served the day it is made.
For less heat, remove the seeds from both fresh and canned chillies.
2. Add the tomatoes, canned chillies, olive oil, lime or lemon juice, salt and tomato juice or water. Pulse on and off until chopped; the tomato salsa should be chunky.
3. Transfer to a bowl and taste for seasoning. Leave to stand for at least 30 minutes before serving. This salsa is best served the day it is made.
For less heat, remove the seeds from both fresh and canned chillies.
serving amount
makes 900 ml (1 1/2 pints) 3 3/4 cups
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