FRESH TOMATO SALSA WITH CORIANDER
Vegan, Vegetarian, Gluten Free, Paleo, Organic
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
When I was a teenager my friends and I went to visit our friend Raffa at his Mexican grandma’s house. She just finished making a traditional salsa with regional Texan ingredients. Boy oh boy, it was delicious but so hot you could hardly eat it. I remember the smirk on her face as she watched our attempts to eat them, in slight disbelief, that we really thought it was too spicy.
A good salsa needs a kick. You only get it from chillies and tomatoes that have soaked up some decent sunshine and turned bright red. I never loved any of these foods whilst living in Germany but grew fond of them again since being in Australia, which has a similar hot climate.
If you go to any restaurant in Mexico, a little dish of salsa is as mandatory on the table as a salt and pepper grinder.
We eat fresh tomato salsa with almost everything. I put it in soups, use it as a base for sauces or have it raw with rice paper rolls, tortillas or in guacamole. It instantly adds rich flavour and spice.
Salsa is incredibly healthy as well as very easy and cheap to make. It’s a great staple food for every fridge.
8 tomatoes (I use roma tomatoes)
15 sprigs of cilantro (adjust quantity to taste)
2 jalapenos* (more if you want it hotter)
4 garlic cloves
1/2 cup of olive oil
juice of 3 limes
salt to taste
Chop up the tomatoes, onion, garlic, jalapenos and cilantro and toss them in a large bowl. Add the lime juice and olive oil.
Roughly chop all ingredients and put into a food processor. Blend until smooth.
Let the salsa sit in the fridge for a few hours so the flavours combine together.
*The spiciness comes from the seeds and veins of the jalapeno.
If you prefer it milder but want the flavour of jalapenos simply