VI Owner, Foodie, Blogger & Planet Enthusiast
72 kcal per serving
Side Dish, Healthy, Kids
I’ve made a few different salsa’s since then but I wanted to share this one with you, because I discovered it completely by accident, and it has a pop to it which really makes it stand out from the normal salsa.
Because I want to have a mix of thick sauce as well as some tomato lumps still left in the salsa at the end, I blitz the salsa in two goes. First I place half of the tomatoes in my blender with some pink Himalayan salt (you can use regular salt but use less), fresh coriander, lemon juice, garlic infused olive oil (again, you can use normal olive oil with a fresh garlic clove if you prefer) and the secret ingredient…watercress! This balances with the sweet tomatoes, producing a sweet tangy result at the end.
Once these are fully mixed I add in the remaining tomatoes and pulse slowly until I reach the desired lumpiness! At this point, it’s worth leaving the salsa to sit for a minute or so. This will allow any excess liquid to drip to the bottom, and from there, you can drain that excess away.
Serve your salsa straight away or keep in the fridge for up to 3 days in a sealed container.
Serving suggestion (below): Top on to baked nachos and enjoy!
- 200 g Baby plum tomatoes halved with the juice and seeds squeezed out
- 1/4 tsp Pink Himalayan salt or a pinch of table salt
- 1 tbsp Lemon juice
- 1 tsp Garlic infused olive oil or EVOO and a crushed clove of garlic
- 2 tbsp Fresh coriander
- 1 tbsp Watercress this is optional but adds a great zing to the salsa
- Add half the tomatoes, along with all the other ingredients, to a food processor and pulse until the tomatoes have almost liquidised.
- Add the rest of the tomatoes and pulse a few times until those tomatoes are small chunks.
- Leave to stand for a minute or so and then remove any excess water.
- Enjoy with crudites, chips or over your favourite hot pile of nachos!