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Tomato Salsa

A traditional Mexican dish of raw ingredients that's quick and easy to make, nutritious and delicious.
Prep Time5 mins
Servings: 4 people
Author: Amanda Lawson


  • 1 punnet cherry tomatoes, washed and diced substitute with 2-3 large tomatoes
  • 1 lime zest and juice
  • 1/2 onion, peeled and chopped substitute with eschallot or white onion
  • 1 handful coriander leaves, washed and coarsely chopped
  • 1/2-1 jalapeño pepper, seeds reomved and finely chopped substitutue with serrano pepper, birds eye chilli, or chill flakes
  • 1 tbsp olive oil
  • flaked sea salt and freshly cracked black pepper


  • Mix all of the ingredients together in a bowl.
  • Season to taste - you may wish to add more salt or lime juice. Add the extra half of the jalapeno for more heat!
  • Serve with corn chips or toasted pita bread.


I like to make the tomato salsa just before serving. The flavours will develop if you make it an hour or so in advance. The salsa to become a bit sloppy if you make it the day before.