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Chilli and tomato salsa

  • 10 minutes
  • NIL
  • Makes 2 cups
Chilli and tomato salsa


  • 500 grams ripe juicy tomatoes
  • 2 green chillies, deseeded
  • 1 tablespoon minced ginger
  • 1-2 tablespoons each finely minced mint and coriander
  • ½-1 teaspoon ground cumin, optional
  • 4-6 tablespoons oil
  • juice of ½ lemon


  1. Cut a cross through the skin in the top of the tomatoes and blanch in boiling water for 30 seconds. Refresh in cold water, peel away the skin and dice finely.
  2. Dice the chillies finely and toss with the tomatoes, ginger, herbs, cumin, oil and lemon juice. Season with salt and pepper.

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