QUICK WINS

Fresh and Blistered Tomato Salsa

Fresh, punchy and lightly charred.

EASY

15 MINS

SERVES 4-6

ABOUT THE RECIPE

Half the tomatoes stay fresh; the other half get a few minutes in a hot pan. That little bit of char brings depth to this tomato salsa, while green chilli, coriander and lime keep it bright.

This is the salsa I make for Happy Nachos, but it earns its place beside tacos or a bowl of corn chips too. Brown and red onion give it crunch, and a little extra-virgin olive oil brings everything together. Taste it before serving and make the heat your own.

THE RECIPE

Ingredients

4 tomatoes, stalks and cores removed

½ brown onion, finely diced

½ red onion, finely diced

½ fresh green chilli, finely chopped, plus extra to taste

2 tbsp finely chopped fresh coriander

1 tbsp freshly squeezed lime juice, about 1 lime

½ tbsp extra-virgin olive oil

Flaky sea salt, to taste

Method

1.

Place the brown and red onions, lime juice and a pinch of flaky salt in a bowl. Mix and leave to sit while you prepare the tomatoes.

2.

Dice two tomatoes. Cut the remaining two in half and place them cut-side down in a dry frying pan over high heat. Cook for 3–4 minutes, until blistered and lightly charred.

3.

Let the blistered tomatoes cool slightly, then dice them. Add all four tomatoes to the onions with the green chilli, coriander and extra-virgin olive oil.

4.

Mix well, taste and add more green chilli or salt if needed. Cover and refrigerate until ready to serve.

SAMANTHA'S NOTES

A little char

Choose Your Heat

Keep the crunch

Let the cut sides of the tomatoes sit against the hot pan until they blister and pick up some colour. Keeping the other two tomatoes fresh gives the salsa its mix of juicy freshness and charred flavour.

Start with the half green chilli, then taste before adding more. The strength of fresh chillies varies, so adjust this salsa to suit the people at your table.

Tomatoes release juice as the salsa sits. When spooning it over nachos or into tacos, leave excess liquid in the bowl so the chips or shells keep their crunch.

HUNGRY FOR MORE?