Some ready-made dips can taste pretty good – salsa is rarely one of them. The main issue is that they are cooked to increase shelf life, which makes the end result more like a spicy tomato sauce as opposed to the burst of freshness & heat I’m looking for.
This recipe is my go to basic tomato salsa – I add a whole chilli as I like the tingling lips sensation you get when eating it. You may want more, heat or less heat – so just adjust the amount of chilli accordingly. It takes 5 minutes to prepare, 15 minutes to marinate & whilst being a fresh salsa won’t keep for more than 12-24 hours, it rarely lasts that long anyway!
300g tomatoes, finely diced
½ a medium red onion, finely diced
1 red chilli, deseeded & finely diced.
a medium (~ 40g) bunch of coriander, leaves finely chopped (discard the stalks)
½ tsp salt
A decent grind of black pepper
Dash of Worcestershire sauce
Juice of 1 lime.
Add all ingredients to a bowl (leaving the lime juice until last) & mix well. Allow to stand for 15 mins before serving to allow the flavours to develop.