Fresh Tomato Salsa
15 min
total
4
people
91
calories per serving
Ingredients
4 people
- 4 pcRound tomato (seeded and finely diced)
- 1 pcRed onion (finely minced)
- 1 pcHot chili pepper (seeded and chopped)
- 20 gFresh cilantro (chopped)
- 2 tbspLime juice
- 1 tbspExtra virgin olive oil
- 1 pinchFleur de sel
- 1 pcGarlic (very finely minced)
- 1 pcJalapeño Pepper (seeded and finely chopped)
Method
Firm, juicy diced tomatoes mixed with the brightness of red onion. Sharp lime acidity binds everything together, lifted by a touch of chili heat.
- 1
Cut the tomatoes in half, remove the seeds and vegetation water. Cut the flesh into regular cubes of about 5mm. The texture should remain firm to the bite.
- 2
Finely chop the red onion, garlic, chili, and jalapeño pepper. Coarsely chop the coriander. Mix everything in a mixing bowl with the lime juice and olive oil.
- 3
Add the fleur de sel at the last moment to prevent the tomatoes from releasing too much water. Let rest for 10 minutes in a cool place so the flavors can diffuse.
Frequently asked questions
How do you get this dish right?
- If your tomatoes are too watery, let the dice drain for 5 minutes in a sieve before mixing.
- Never blend salsa in a food processor, you'll get a nasty puree instead of a chunky salsa.
How long does this dish keep?
Keep for 24 hours in the refrigerator. Beyond that, tomatoes lose their texture and soften.
4.8
8 reviews
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