Chilli & Coriander Salsa – A Deliciously Healthy Salad Recipe That Takes Under 5 Minutes
I don’t know about you, but I love recipes that I can make when I have a spare moment and then forget about, so that lunch or dinner feels like someone else made it for me.
This delicious Chill & Coriander Salsa is just that kind of thing.
I do the chopping & mixing while I’m waiting for the kettle to boil at breakfast, then leave the flavours to marinade during the day. (Covered and kept safely of course – just in case the Environmental Health Pedants are reading this today 😉 ).
Then it’s a fabulous side dish for lunch – a great salad or even a snack.
And it takes under five minutes to make.
How To Make Chilli & Coriander Salsa
Ingredients – Serves 2 as a side salad
A small bunch of fresh coriander leaves (cilantro)
1 small fresh chilli (test how hot it is – adjust more or less according to taste)
3-4 small tomatoes
1 red bell pepper
A little salt
Tablespoon of pine nuts
- Chop the tomatoes
- De-seed and finely chop the chilli
- De-seed and roughly chop the pepper
- Chop the coriander leaf
- Mix together in a bowl and sprinkle with a little salt. Stir in well. The salt draws out the moisture from the tomatoes, creating a sauce for this salsa.
- Cover & keep safe for 3-4 hours to allow the flavours to mix. If you don’t have time to leave it, then add a couple of tablespoons of olive oil or flax oil, to create the sauce. You don’t need this if you can leave it to stand.
- Just before serving, lightly toast the pine nuts – e.g. in a dry frying pan or under a grill. This takes less than a minute usually and keep an eye on them, to make sure they don’t burn.
- Top with the pine nuts and enjoy!
For a Neapolitan feel, swap the coriander leaf for fresh basil leaves.
If you’re not into pine nuts, swap for a tablespoon of white sesame seeds.
Try experimenting with green, yellow, orange or even purple peppers, for a rainbow-coloured feast.
Enjoyed the chilli & coriander salsa? I’d love to hear from you!
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With love, Namaste,