by in Recipes November 12, 2019

This is the Salsa I made to go with my Vegetarian Chilli Bowl.

This Salsa is very easy and quick to make with none of the fine chopping involved with making Salsa Fresca (fresh diced tomatoes etc).

You do need a food processor or blender though.

  • 2 tins Chopped Tomatoes  (check the label to make sure they are just Tomatoes and Tomato Juice no nasty extras)
  • 4 Cloves of Garlic  –  peeled
  • 1 Onion  –  peeled and chopped into quarters
  • 2 Jalapeno Chillis (or other green chillis  –  but check heat first as you cannot take the heat out if it is too spicy)
  • 1/2 Tablespoon of Honey
  • 1 cup Coriander Leaves
  • 1/4 teaspoon of Sea Salt
  • Juice from 1 Lime


Add the Onion, Garlic and Jalapeno Chillies to the food processor.  Pulse to chop them so they are small but not a puree.

Add the Tomatoes and pulse again.

Add the Honey, Salt, Lime Juice and Coriander Leaves and Pulse again.

Keep pulsing until the salsa is as chopped as you like it, being careful not to make it into a puree.

This keeps very well in the fridge for a few days (if it lasts that long!)