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Tomato and chilli salsa

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There is just something about a fresh tomato salsa isn’t there?! SO simple to make, so flavoursome and great served with air fryer tortilla chips. I love to make homemade tortillas, for my own chips, and serve with a selection of dips.

We have recently been growing our own tomatoes and chillis, which is fantastic, and thanks to cooking Gousto boxes at home I always have a glut of limes to use up too! This seemed like the perfect time to make a quick, healthy and fresh tomato salsa.

Salsa is a delicious Summer dish, and if you don’t ever know what to serve with fajitas this works so well!

Tomato and chilli salsa in a serving dish with a side of air fryer tortilla chips on a wooden board

Ingredients for tomato and chilli salsa:

1/2 a white onion (red onion goes great too)

3 fresh red tomatoes (I used moneymaker)

1 red chilli (or chilli flakes will work if you don’t have fresh chilli)

1 clove of garlic

15ml olive oil

Juice of 1/2 a lime

Pinch of sugar

Salt and pepper

1/2 teaspoon of fresh coriander

Kale tomato pasta sauce in a heart shaped ramekin

Method for tomato chilli salsa:

The chopping of these ingredients really depends entirely on how you like your salsa.

If you’re not a fan of chunky salsa then you’ll want to dice it finely, if you are a fan of chunky salsa, such as the one pictured above, then follow this method.

Dice the tomatoes and white onion.

Add to a bowl with a pinch of sugar and stir.

Remove the top and the seeds from the red chilli and very finely dice. I like to remove the pith, slice into matchstick sized pieces and then dice from there.

Grate the garlic and add this.

Add the olive oil and lime juice.

Mix well.

Add salt and pepper, sprinkle over diced coriander.

Chill in the fridge for at least 30 minutes. This really helps the flavours marinade and the colder the better for chunky salsa in my opinion!

Serve and enjoy!

Cooked air fryer chicken wings in the air fryer basket

What to serve this tomato and chilli salsa with?

We absolutely love it with some chicken made in the air fryer. I love a mix of flavours, so air fryer chicken tikka goes great, but you could also use a Mexican spice blend to jazz up some plain chicken breasts.

If you’re looking for something a little different then I love to dress mozzarella slices with some garlic butter, or serve with some garlic bread.

Want to change the flavours up?

Considering adding some sun-dried tomatoes to the tomato mix, or even roasting the tomatoes and leaving them to cool before serving them up. Adding different textures to the tomatoes is a great way to level up the flavour, with very minimal effort.

An easy chicken pie recipe! Super simple, frugal, a chicken pot pie made with soup! #Chicken #Soup #ChickenRecipes #ChickenPie #Leftover #LoveYourLeftovers #RoastDinner #RoastChicken

How long can you keep this salsa for?

I’ve found it keeps really well for 2 days, 3 at a push. I wouldn’t recommend freezing this or leaving it in the fridge for long periods of time.

This is best made and enjoyed fresh after 30-60 minutes chilling in the fridge. You could make it the night before if you’re entertaining and want to get a head start on things.

Slight modifications you can make to this salsa:

If you don’t have fresh chopped coriander you can use dry BUT fresh is best here!

If you don’t have white onion then red onion would work great too. If you have no onions you could consider omitting these entirely, but they do bring a great crunch.

It doesn’t matter if you finely chop or roughly chop the ingredients, just make it to your desired size really.

Step by step cooking of the slow cooker chicken and prawn paella

Products I used to make this tomato and chilli salsa:

Air fryer tortilla chips, slow cooker rice, no yeast flatbreads and slow cooker chorizo loaded potatoes - what to serve with fajitas

How to make tomato and chilli salsa:

Tomato and chilli salsa

A chunky, fresh tomato salsa with red chilli and a zingy flavour

Course Side Dish
Cuisine Mexican
Keyword chilli, dip, salsa, sauce, tomato
Prep Time 5 minutes
Cook Time 0 minutes
Servings 3 servings
Calories 79 kcal

Ingredients

  • 1/2 a white onion
  • 3 fresh red tomatoes I used moneymaker
  • 1 red chilli or chilli flakes will work if you don’t have fresh chilli
  • 15 ml olive oil
  • Juice of 1/2 a lime
  • Pinch of sugar
  • Salt and pepper
  • 1/2 teaspoon of fresh coriander

Instructions

  1. The chopping of these ingredients really depends entirely on how you like your salsa.
  2. If you’re not a fan of chunky salsa then you’ll want to dice it finely, if you are a fan of chunky salsa, such as the one pictured above, then follow this method.
  3. Dice the tomatoes and white onion.
  4. Add to a bowl with a pinch of sugar and stir.
  5. Remove the top and the seeds from the red chilli and very finely dice. I like to remove the pith, slice into matchstick sized pieces and then dice from there.
  6. Add the olive oil and lime juice.
  7. Mix well.
  8. Add salt and pepper, sprinkle over diced coriander.
  9. Chill in the fridge for at least 30 minutes. This really helps the flavours marinade and the colder the better for chunky salsa in my opinion!
  10. Serve and enjoy!

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

Why not check out some of my other delicious recipes while you’re here?

If you enjoyed this post I’d love it if you could pin it on Pinterest!

Tomato and chilli salsa in a serving dish with a side of air fryer tortilla chips
Tomato and chilli salsa in a serving dish with a side of air fryer tortilla chips on a wooden board
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