Three Tomato Salsa
August brings the best selection of tomatoes local and imported. Make the most of the varied colours and flavours while you can.
Portions: 4-6 Portions as a dip
Preparation: 15 minutes
Cooking:
Ingredients
Salsa
- 3 large plum tomatoes, diced
- 3 large yellow tomatoes, diced
- 3 large green tomatoes, diced
- half a small cucumber, diced
- 2 spring onions, finely chopped
- 1 garlic clove, finely chopped
- 1 large red, green and yellow chilli dessedded and finely chopped
- juice of 1 lime
- 3 tbsp virgin olive oil
- 1 tbsp caster sugar
- 1 tsp salt
To Serve
- deep fried flour tortilla quarters, tossed in smoked paprika and salt
- or corn chips
Method
- Salsa: Place all the ingredients in a bowl and mix them together until combined. Set the salsa aside fro 30 minutes before serving. The salsa is best served in 1-2 hours after preparing but can be made up to a day in advance and refrigerated then brought to room temperature before serving.
- To Serve: Serve the salsa with deep fried tortilla wedges or corn chips.