I had a play around with the ingredients, tasting and adjusting things as I went and I’ve settled on a recipe that my husband likes and my daughter says is better than the brand we usually buy – high praise indeed! I used a food processor to chop up my ingredients to save time, but you could chop everything finely by hand if you don’t have one.
Ingredients
- ¼ of a large onion
- ½ a fresh chilli, chopped, or 1-2 tsps Sriracha or other chilli sauce (to taste)
- 1 clove garlic, chopped or ½ tsp garlic powder
- 1 x 400g tin of tomatoes (whole, chopped or crushed)
- 1 tsp ground cumin
- a handful of fresh coriander, roughly chopped or torn
- 1 tbsp fresh or bottled lime juice
- 1-2 tsp sugar
- ½ tsp salt
Method
- Put the onion, chilli and garlic (if you’re using fresh) into a food processor and chop finely (or do this with a knife).
- Scrape down the sides of the processor and add the rest of the ingredients. Pulse until blended.
- Taste and adjust seasoning to your liking.
Tips
Store in the fridge for 5-7 days, or freeze some for later.
If you like salsa chunkier, drain the tin of tomatoes before adding and chop everything more roughly by hand.
Use your homemade salsa as a dip, a topping for tacos, a marinade for chicken, or add a tbsp or two to 250ml of hot chicken or vegetable stock with a handful of leftover cooked chicken for a speedy Mexican chicken soup.
For other healthy dips, see my Houmous and Beetroot dip recipes.