Chilli Tomato Salsa -

Chilli Tomato Salsa

This universal dip is great served with absolutely anything and can be made up to 24 hours in advance.

Ingredients

1 shallot, peeled and halved
2 garlic cloves, peeled
Handful of fresh basil leaves
500g/1¼ lb ripe tomatoes
10ml/2 tsp olive oil
2 green chillies
Salt and black pepper

Details

Serves: 4

Method

Place the shallot and garlic in a food processor with the fresh basil. Whizz the shallot, garlic and basil until finely chopped.

Halve the tomatoes and add to the food processor. Pulse the machine until the mixture is well blended and coarsely chopped.

With the motor running, slowly pour in the olive oil. Add salt and pepper to taste.

Halve the chillies lengthways and remove the seeds. Finely slice the chillies widthways into tiny strips and stir into the tomato salsa. Serve at room temperature.

COOK'S TIP:- The salsa is best made in the summer when tomatoes are at their best. In winter, use a drained 400g/14oz can of plum tomatoes.

NUTRITION NOTES Per portion:- Energy 28Kcals/79kj, Fat 0.47g, Saturated Fat 0.13g, Cholesterol 0, Fibre 1.45g

Related food category:

• Sauces and Dips