This quick and effortless fresh salsa recipe makes a delicious side for nachos, fajitas and fish dishes. With a perfect blend of hot and cold and you can increase the chillies for more spice or add an extra avocado if you prefer something a bit milder.
Ingredients for Hot N’ Cold Salsa
Fresh veg ready to be salsa’d! 
I served my nachos with this lush garlic cheese!
To make the salsa you need a selection of fresh fruit and veg. I used tomatoes, lettuce, chillies, garlic, shallot, lime, avocado and a handful of fresh coriander.
Tomatoes
I love small and sweet tomatoes with a pop of bright colour so I choose to used picollini tomatoes. I had a rouge beef tomato rolling around in the veg box too so I threw that in too.
You can use any variety and combination of tomatoes you like to make this. Try using all green tomatoes for a bright lime coloured salsa!
Lettuce
I used little gem but any variety you like to use in salads or sandwiches will do.
Chillies
Chillies again are a personal choice. I used two from a bag of mixed chillies from the supermarket.
Print
shopping list
450 grams of your choice of tomatoes – I used Picollini
20 grams of lettuce – I used little gem
2 chillies
2 cloves of garlic
1 shallot or white onion
1 small lime
1 Avocado
Handful of corriander
Salt to taste
How to make Hot N’ Cold Salsa
There is very little prep with this salsa recipe, just peel the garlic and onions, remove any seeds from the chillis if you don’t want it too spicy (I kept mine in) and core your avocado.
Once you do all this just throw it in a food processor (affiliate link) or blender and whizz away until you have your preferred consistency! I like mine with wee bits but not too big that they fall off a tortilla chip.
You can go to the full recipe below for more detailed instructions!
Storing and Serving your Salsa
You can make this in advance and store any leftovers in an airtight container in the fridge for around 5 days. You can also freeze it but I would allow plenty of time to defrost in the fridge before using.
For quick and easy nachos, repeat layers of tortilla chips with the salsa, sour cream and cheese until the tortilla bag is empty. Put into a oven preheated to 190C and cook for 10 minutes or until cheese is bubbling. Enjoy!
Have a look at my other Mexican inspired recipes to see what you can pair with your salsa here.
Hot N’ Cold Salsa
Ingredients
- 450 grams of your favourite tomatoes
- 20 grams (1 handful) little gem lettuce
- 2 chillies
- 2 garlic cloves
- 1 shallot or small white onion
- 1 small lime
- 1 avocado
- Handful of coriander
- Salt to taste
Instructions
- Peel the shallot (or onion) and crush the garlic bulbs under the flat side of a knife or your chopping board and remove the outer peel.
- Cut the avocado in half, remove the stone and scoop out the fruit. Try to lodge a spoon under the skin to scoop the avocado out whole for less mess if you can!
- Add all the ingredients to a food processor and combine on lowest setting for around a minute until your desired consistency is achieved: I like mine with small bits. If you prefer a creamier salsa, add an extra avocado and combine on high for another minute.
- Remove from food professor and enjoy!
Notes
Nutrition
The nutritional information shown is an estimate provided by an online nutrition calculator. This is not medical or nutritional advice and intended for information purposes only.
