Super Simple Salsa



As the weather warms up and Spring and Summer get-togethers are planned, there’s always an occasion that calls for some kind of dip or side dish. Especially if you’re in a hurry, if you want something to dip your tortillas in, or if you need a topping for tacos, this recipe is perfect for whipping up in minutes. Suitable for those who are vegan, vegetarian, gluten free, lactose intolerant, paleo, and also for those who aren’t fussy….


  • 6 large ripe tomatoes
  • 1 small red onion
  • 2 green chillies
  • 1 clove of garlic
  • 2 tbsp extra virgin olive oil
  • bunch of fresh coriander
  • 1 lime

How To

  • Score around the ‘waist’ of each tomato
  • Place the tomatoes in a big bowl and cover with boiling water for 5 minutes
  • Carefully take the tomatoes out (with a spoon!) and remove the skins – they should easily slip off after being in the water
  • Roughly chop the tomatoes (omitting any stems or stalks) and add to a bowl
  • Roughly chop the onion and add to the tomatoes
  • De-seed and chop the chillies and add to the bowl
  • Crush the garlic and add to the bowl with all other ingredients
  • Squeeze in the juice from the lime
  • Add the olive oil
  • Crunch in some pepper and sprinkle in good quality salt to taste
  • Either leave the salsa chunky as it is now, or add it to a blender and pulse – keeping the mixture relatively chunky with plenty of texture
  • Place in the fridge for a couple of hours

Use with tacos, tortillas, nachos, or as a dip for chopped veggies!

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