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Bowls of hummus, basil pesto and fresh tomato salsa with flatbread

Fresh Tomato and Chilli Salsa

A quick fresh salsa made on a Sana homogenising screen, with one tomato diced by hand for texture.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people (about 400 ml)
Course: Dips & Spreads
Ingredients Equipment Method Notes

Ingredients
  

Through the juicer
  • 400 g ripe, firm tomatoes about 4, cut into wedges
  • ½ small red onion cut into chunks
  • 1 green chilli seeds removed
  • 1 small handful of fresh coriander
By hand
  • 1 tomato finely diced
  • 1 lime juiced
  • ½ tsp salt or to taste

Equipment

  • Sana 707, 727 or 929 juicer with homogenising screen
  • Bowl
  • Sieve (optional)

Method
 

  1. Fit the homogenising screen, with a bowl under the end of the drum and another under the juice outlet.
  2. Feed the tomato wedges, onion, chilli and coriander through slowly, alternating them as you go.
  3. Combine both bowls. If the salsa looks thin, tip it into a sieve for a minute to drain some liquid.
  4. Stir in the diced tomato, lime juice and salt. Taste and adjust.
  5. Serve straight away with tortilla chips, braai meat or eggs.

Notes

Taste the chilli first: heat varies a lot. Keep the drained tomato liquid for soup or a savoury juice.