Why buy salty overpriced salsa when you can quickly make your own with fresh ingredients. Not only will it taste better but you will be have more vitamin C from the tomatoes. If you don't have a food processor, skin the tomatoes, then chop them finely along with the coriander and chilli, and grate the onion before mixing all together in a bowl.View Recipe
250g ripe tomatoes, washed, stalks removed and halved
1 small onion, peeled and quartered
1 clove garlic, crushed
½ small green chilli (optional)
5g fresh coriander leaves
1 tbsp lemon juice
2 long regular breadsticks
1 carrot cut into batons
No of servings: 4
Preparation time: 10 minutes
Cooking time: 0 minutes
This recipe is suitable for the following diets: Simple Solution (LCD).
1. Place all the ingredients in a food processor and pulse so that they are roughly chopped. Be careful not to over-process.
2. Pour into an airtight container and chill until you are ready to use.
Serving suggestions: use celery or cucumber sticks.
Storage: the salsa can be refrigerated for 48 hours, but is not suitable for freezing.
|Of which sugars g||6.50|
|Of which saturates g||1.10|
|Portions of vegetables||12|