Spicy Salsa

This is something I do as a side when I’ve got some strong flavours to compete with or when I’m doing a BBQ.  It makes a very nice addition to pasta, poppadoms or just for dipping tortilla chips and nachos, and I also use it for fajitas & tacos and alongside fish too, for example, grilled whole trout.


  • 1 large tin Chopped Tomatoes (or about 250 g freshly chopped tomatoes)
  • 1 Onion – finely chopped
  • fresh Coriander – chopped
  • fresh Mint – chopped
  • drizzle of Olive Oil
  • squeeze of Lemon or Lime juice
  • a couple of freshly chopped chilli‘s (or substitute 1-2 tsp chilli power)


  • Roughly chop everything
  • Combine ingredients in a dish
  • Serve topped with a couple of fresh coriander or mint leaves
  • or keep refrigerated until needed.

You can use just about any type of tomato in this, the salad tomatoes will produce more for less but the smaller cherry tomatoes add a nice flavour and some of them even add a little more kick to the dish.  If I’m using cherry tomatoes and they’re small enough I just quarter them instead of chopping them up.

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One Response to Spicy Salsa

  1. Pingback: Grilled Whole Trout | Fish, Chips & Mushy Peas

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