Salsa (Tomato Salsa)

I love tomato salsa. It is one of those healthy side dishes you can even order at a crap restaurant, serving disgusting food and it will still be mostly healthy and most often delicious. Not that I eat out in crappy restaurants. It's just that it is very difficult to make this into something unhealthy unless you really, really want to. The only thing to look out for is the sugar content because if the tomatoes are not ripe, the salsa is often "helped" along by adding more sugar...which will of course ruin the health benefits. Tomatoes are packed with vitamin C and antioxidants and should be very ripe so that they have a sweet flavour. There are several versions of salsas out there, just pick and mix what you prefer. This version below is mine and it is one of my favourite.

A lovely and healthy salsa, perfect for so many things

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Salsa (Tomato Salsa)

Serves 3-4 as a side dish


  • 1 garlic clove, chopped very finely
  • 1 chili pepper (red), chopped very finely
  • 1 spring onion, sliced thinly
  • 5 tomatoes, very ripe, chopped very finely
  • 4 tablespoons lime juice
  • 1 teaspoon agave nectar
  • 1 teaspoon olive oil
  • ¼-½ teaspoon Tabasco sauce (or hot pepper sauce)
  • Small handful fresh coriander, chopped fairly finely (leave a few intact for garnishing)
  • A pinch of salt (Himalaya or sea salt)


  1. Peel the garlic clove and chop very finely.
  2. Cut the chili pepper in half, scoop out the seeds and membranes and chop very finely. You might want to use plastic gloves if you have sensitive skin.
  3. Slice the spring onion very thinly. Discard the very ends of the onion.
  4. Cut each of the 5 tomatoes in half, scoop out the seeds and chop very finely.
  5. Chop the fresh coriander (leaves only) fairly finely. Keep a few whole leaves for garnish.
  6. In a medium bowl combine the following ingredients: Garlic, chili pepper, tomatoes, spring onion, 4 tablespoons lime juice, 1 teaspoon agave nectar, 1 teaspoon olive oil, the coriander and ¼-½ teaspoon Tabasco sauce. Be careful because the Tabasco sauce can be very hot.
  7. Add a pinch of salt if preferred.
  8. Transfer to the fridge and allow to rest for 1 hour for the flavours to develop.
  9. Serve at room temperature (not too cold).
  10. Garnish with a few coriander leaves (optional).


  • You can use maple syrup instead of the agave nectar.
  • You can use a green chili pepper instead of the red one.
  • You can use a food processor to mix the ingredients although you must be careful not to over blend. Only chop the ingredients finely (use the pulse button) for 2-3 seconds.