This Spicy Tomato Salsa Dip recipe is perfect served as a dip with Mexican food. It is best prepared the night before and will keep in the fridge for 3 or 4 days when stored in an airtight container.
- 1 shallot
- 2 cloves garlic
- Small bunch of corriander / cilantro
- 500g ripe tomatoes or 400g chopped tomatoes
- 2 tbsp olive oil
- 2 red chillies
- 2 tbsp lime juice
- 1 tsp ground cumin
- salt and pepper to taste
Add all the ingredients to a blender and blitz until you get the consistency you like. To make it less spicy, remove the seeds from the chillies before you add them.
Do you have a great salsa or dip recipe? Please share it with us in the comments box below.