Another great recipe for this time of year when the tomatoes are at their ripest is this piquant tomato salsa. It’s perfect as a dip, as a sandwich relish and in Mexican dishes such as my smoky turkey and bean burritos.
Try to use nice red ripe tomatoes for this: avoid the anaemic ones sometimes found in the supermarket. Of course, if you’re lucky enough to grow your own, then you’ve got the perfect ingredients! I recently found a YouTube video explaining why many of the supermarket tomatoes are bland and tasteless. Check it out here.
I use cherry tomatoes in this recipe because of their firmer texture and easier chopping (just quarter them if they are average size), and also because cherry tomatoes have a greater beta-carotene content than their larger cousins. Beta-carotene is a precursor of vitamin A and an antioxidant. Tomatoes also provide a good quantity of vitamin C as well as useful fibre and potassium. You can read more about the nutritional benefits of tomatoes in this useful article.
As always, let me know if you like this recipe for fresh tomato salsa, or any tweaks you’ve made or different ways of using it.
If you like this recipe and are in a healthy dipping mood 🙂 check out my recipe for fresh homemade guacamole.
Happy running/cooking/eating! 🙂
Fresh Tomato Salsa
A fresh and piquant spicy salsa. Perfect as a dip, in sandwiches, or in Mexican cooking.
- 500 g cherry tomatoes
- 1 small red onion
- 2 fresh jalapeno chillies
- 1 small bunch fresh coriander (cilantro)
- 1 pinch ground cumin
- salt and pepper to taste
Deseed the chillies. Finely chop the tomatoes, red onion, chillies and fresh coriander (cilantro). Place in a bowl.
Add the ground cumin, salt and ppper and mix together well.
Chill for 1 hour for the flavours to develop.
This salsa will keep in a sealed container in the fridge for 4-5 days.