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Ingredients
- ½ red onion, chopped
- 2 green onions (spring onions), chopped
- 2 cloves garlic, sliced
- 2 x 14 oz. (400g) cans whole plum tomatoes
- ¾ tsp. ground cumin
- 1 tbsp. smoked paprika
- ⅓ cup (12g) cilantro (coriander), leaves only
- 1 lime, juiced
- pinch of coconut sugar
- salt & pepper
Prep Time:
5
Minutes
Directions
Cook Time:
0
Minutes
- Add the red onion, green onion and garlic into a food processor and blitz until chopped.
- Drain the tomatoes in a sieve, setting the juice aside for later. Add the tomatoes, spices, cilantro and lime juice.
- Season to taste with salt and pepper and a pinch of sugar, then blitz. Take care to ensure not to over process the salsa.
- Transfer the salsa into a bowl and check seasonings. Adjust by adding more lime juice, salt or sugar if necessary. For a thinner consistency to the salsa, add the reserved tomato juices.
Storage: Store refrigerated in an airtight container or jar for up to 1 week. Serving: Use as a dip for chips and crisps, or as a side for main meals.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
