About this recipe
I love dips! I eat them with carrots, celery stalks, self-made tortilla chips and add them to recipes, like Cheesy Sweet Potatoes. Salsa is new to my club. I just learned how to make it and it has quickly become a favourite.
With this recipe, you get enough salsa for two Tortilla Chips Plates or enough dip for a small party. I make it a day before I want to eat the dip because it tastes better. The onions are less intense and the other flavours are better combined. Store it in an airtight container in the fridge for 3-4 days.
Salsa
Ingredients
- 350 g ripe tomatoes, cherry are best
- 1/2 red onion
- 4 garlic cloves
- 1 tsp chilli flakes
- 1 handful chopped cilantro
- salt and pepper
Instructions
- Half the tomatoes and remove the seeds and the water. You can drink it as a juice. It's delicious. Chop up the fleshy bits of the tomatoes as finely as you want. If you use a food processor, just put the tomatoes inside and add the remaining ingredients too. Use the pulse function when you are finished. I don't have one so I did the following.
- Peel and chop the onion and the garlic cloves. Salt both, then add them to the tomatoes.
- Add the Chilli flakes, the chopped cilantro and more salt and pepper to taste. Mix everything really well and leave it for at least a few hours, if possible until the next day. Enjoy!
Variations
Tomatoes
You can use canned and chopped tomatoes if you do not have access to ripe fresh ones. Just drain off some of the liquid. I like my salsa super chunky. For a smoother result, use a food processor.
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