Fresh Salsa

    15 min

    Fresh ripe tomatoes, chillies, onion, garlic and coriander with a splash of lime juice - all you need to make a delightfully refreshing salsa. Adjust the heat level by experimenting with the amount and type of chillies you use. Jalapeños will give the most heat! Use jarred if you can't find them fresh.

    252 people made this

    Serves: 16 

    • 4 large fresh tomatoes, diced
    • 1/2 large onion, minced
    • 3 cloves garlic, chopped
    • handful chopped fresh coriander
    • 2 tablespoons fresh lime juice
    • 1 jalapeño chilli, seeded and minced
    • salt to taste

    Prep:15min  ›  Ready in:15min 

    1. In a small mixing bowl, combine tomatoes, onion, garlic, coriander and lime juice. Add minced chilli 1 dessertspoon at a time, tasting after each addition to see how hot the salsa has become. Salt to taste. Enjoy!


    This is a great base recipe. You can use any chilli you like - green, red, Scotch bonnet, habenero. You could also add black beans or chick peas for a heartier salsa. Serve as a dip with crisps, or a sauce to go over fish or chicken.

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    Reviews in English (137)


    Made it healthier. Great recipe, but I've decided to change it slightly by adding all the ingredients mentioned but without any chillies or peppers as they can be hard on digestion and then add a small handful of sprouted beans to make it both heartier and full of protein!  -  09 Oct 2008


    Used different ingredients. As written I would have to give this a four but I added some stuff that I thought brought it up to 5*s. I used 7 roma tomatoes (pureed 2 of them), used a whole red onion, I didn't seed the chilli & I also added one more (I did seed it). At the end, hubby & I argued as to whether it needed a bit of sugar or vinegar, I won the arguement & we added 1 tbp. plus 1 tsp. of white wine vinegar... this really helped bind the flavours together & strangely enough, seemed to add the bit of sweetness my hubby thought it needed. I think we may have just made the best salsa ever!  -  24 Jul 2008


    This is the same recipe I have been making for ages. Everyone loves it, and there is never enough, no matter how much I make. The great thing about it is that you can simply adjust the amounts of the different ingredients to make it the way you like. I like it spicy, so I throw the seeds in with the chillies. Also, red onion works really well in this.  -  24 Jul 2008