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Tomato Salsa

Fresh, fast and fabulous.

30 Jan 2016 10 8


This salsa will be the life of your party. Perfect with corn chips, but also good enough to spoon on tacos or on top of your Sunday morning fried eggs, it’s that good. Fresh, fast and fabulous.


2 x 400g tins of plum tomatoes
1 red or green chilli, roughly chopped
2 large garlic cloves, peeled and chopped
½ large white onion, roughly chopped
1 teaspoon ground chipotle/chilli powder (paprika will also work)
1 teaspoon ground cumin
Large handful coriander, leaves & stems (stems are where the flavour is)
Juice of two limes
Generous pinch of salt and pepper

1 x food processor with blade attachment

To Serve
Corn Chips
Frosty beverages


Place all the ingredients into the food processor and pulse the ingredients until you have your desired consistency. The longer you run the processor, the smoother it will be.
Tip into a serving bowl, or place in a container in the fridge. Will keep for up-to 5 days refrigerated.