Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting
| Prep Time | 10 - 15 minutes |
| Cook Time | 0 |
| Passive Time | 0 |
| Servings |
servings
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Ingredients
- 2 cups Baby Tomatoes (or any choice of Tomato)
- 1 small Red Onion
- ½ small Red / Green Chillies (with seeds = hotter/more spicy)
- ½ small clove Garlic
- ⅓ cup Coriander (fresh, chopped)
- ½ Lemon / Lime (fresh juice)
- ½ tsp Sea Salt
- ½ tsp Coconut Sugar
Ingredients
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Instructions
- Chop Baby Tomatoes and Red Onion into desired size chunks.
- Finely chop/mash Garlic, Chillie and Coriander and mix in.
- Add Lemon / Lime juice, Salt & Sugar and stir.
- Extra Tip: Set aside for 5 - 10 minutes to allow flavour to develop before serving.
Recipe Notes
*Serve as a dip alongside Guacamole with either Organic Corn Chips (organic because most corn is GMO) or Gluten-free/wheat-free Crackers. Also good with veggie dippers like Carrot and Cucumber pieces.
*For a fresh fruity salsa, replace the Tomatoes for Mango to make a Mango Salsa.
*Tomatoes are on the EWG - Environmental Working Group’s ‘Dirty Dozen’ list which makes them highly sprayed with pesticides. Use organic/spray-free Tomatoes or if you really can’t find any, give the Tomatoes a bath in White Vinegar water (¼ cup White Vinegar mixed with 2-3 cups of water) to help remove as much pesticide residue as possible.