Is salsa a salad, a sauce or something in between? This tomato salsa recipe highlights the freshest ingredients and gives you a citrus kick with a lemony taste. It can be used as a topping or a side dish. Here, chef Hassan M’Souli from Out of Africa, talks to us about his tomato salsa recipe.
- 4 ripe tomatoes, blanched, seeded, diced
- 1 Lebanese cucumber, seeded, diced
- ½ red onion, diced
- 1 garlic clove, crushed
- 2 tbsp chopped coriander (cilantro)
- 1 tbsp olive oil
- 2 tsp lemon juice
- 1 tsp ground cumin
- salt and freshly ground black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the tomato salsa, combine all the ingredients in a bowl. Season with salt and pepper.