Servings :

Home-made Salsa is always a wonderful idea, goes well with chips or nachos and is especially great because there are no added preservatives unlike the store-bought versions. Added bonus is that it is super easy to prepare.


  • 5 fresh tomatoes, peeled then chopped
  • 1 tsp tomato paste/puree
  • 1 tbsp tomato sauce/ketchup
  • 1/2 tsp sugar
  • 2 green chillies, chopped
  • 1 small onion, chopped
  • juice of 1 lemon
  • 1 tsp salt
  • 1/2 tsp cumin powder
  • big bunch of fresh coriander, chopped
  • 1/2 tsp garlic paste


Put everything into your food processor. Pulse a few times, and check the consistency of your salsa. If you like it chunky, stop when it looks ok for your taste. I don’t like huge chunks in my salsa dip, so I pulse until it’s not completely smooth but doesn’t have big visible chunks in it. Taste and adjust salt/chilli.

You can even add a bit of chilli powder if you want it extra spicy. The salsa tastes better after it’s refrigerated for a few hours. I prefer to make mine the day before I will use it. That way, the flavour develop perfectly. You can make it at least an hour before using too.

HERE is my crisps recipe.

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