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
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.
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!
I used little gem but any variety you like to use in salads or sandwiches will do.
Chillies again are a personal choice. I used two from a bag of mixed chillies from the supermarket.
450 grams of your choice of tomatoes – I used Picollini
20 grams of lettuce – I used little gem
2 cloves of garlic
1 shallot or white onion
1 small lime
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 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.