May 022013
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Chunky Fresh Tomato Salsa



Fresh salsa is bursting with lively flavors and textures, something which cannot be replicated in a jar which has been sitting on a supermarket shelf for a few months.


I think the thing which frightens people from trying to make salsa at home is that to get salsa just right seems like a fine balancing act – just enough chilli, just enough zest, just enough fresh sweet tomatoes. This recipe for Chunky Fresh Tomato Salsa gets the balance just right. It makes a delicious healthy snack which you can have with crispy corn tortillas. For a real treat, make some Guacamole alongside your Chunky Fresh Tomato Salsa.


It is best to eat fresh salsa within a few hours of making it because the tomatoes start making the salsa liquidy after a while (it still tastes great, but can be a bit thinner than you may want it).




(Serves 4 as an appetiser)




12 oz / 350g cherry tomatoes, cut into eighths

3 Tbsp fresh coriander leaves, roughly chopped

3 Tbsp red onion, finely diced

1 fresh red chillies, deseeded and finely chopped

1 plump garlic clove, peeled and finely grated

2 Tbsp fresh lime juice

1/2 tsp salt




  1. Have a medium-sized mixing bowl ready. On a chopping board, cut the cherry tomatoes into eighths (no need to deseed), and put into the mixing bowl.
  2. Chop 3 Tbsp coriander leaves, 3 Tbsp red onion, and 1 deseeded red chilli (for me, 1 chilli is just right, but feel free to use 2 if you prefer it even spicier.) Put them in the mixing bowl with the tomatoes.
  3. Peel and 1 plump garlic clove and grate it on the fine side of a grater or chop very finely. Put it in the mixing bowl.
  4. Add 2 Tbsp fresh lime juice and 1/2 tsp salt to the mixing bowl.
  5. Mix well.
  6. This salad will become more liquidy over time, so it is best to prepare it just before serving.


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