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!
Variations:
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!
Let me know how you got on with this recipe. When did you serve it? What with? Any tweaks or changes?
And here’s where you can even share your own photos of it, over at our Facebook page.
I’d love to hear from you.
And if you’re generally into healthy living, feeling happier and making a difference in the world, please make sure you’re getting my FREE newsletter. It would be great to stay in touch.
With love, Namaste,
