A simple tomato and chilli salsa that really brings the heat. Try a spoonful on a plate of nachos with all the trimmings, you won't be disappointed
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: per serving
- kcal16
- fat0g
- saturates0g
- carbs3g
- sugars3g
- fibre1g
- protein1g
- salt0.3g
Ingredients
- 4-5 big plum tomatoes, roughly chopped
- 1 tbsp tomato purée
- 1 tbsp red wine vinegar
- 1 tsp honey
Honey
huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 small red onion, finely chopped
- 75-100g red jalapeños from a jar, finely chopped, plus a few extra to decorate
- ½ tsp coriander seeds, ground with a pestle and mortar
Coriander seed
kor-ee-and-er seedThe small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
Method
Sit the tomatoes in a sieve over a mixing bowl for 5 mins. Lift off the sieve and mix the tomato purée, vinegar and honey into the tomato juices to make a smooth base. Stir in the tomatoes, onion, 75g chopped jalapeños and the coriander seeds with some seasoning.
Leave to sit for 5 mins, then taste for spiciness – if you like it hotter, add the remaining 25g jalapeños. Decorate with a few whole jalapeños to serve.
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