Tomato salsa with mustard oil
This salsa is not just about tomatoes and chilli – the mustard oil plays a key role, giving it a slightly pungent, mustardy flavour and an original taste experience. It goes great with nachos, tacos, grilled meat or just with fresh bread. And the best part is that anyone can make it – in just a few minutes!
4 ripe tomatoes (you can also blanch and peel them)
1 small red onion
1 clove of garlic
1 fresh chili pepper (e.g. jalapeño or serrano) – amount to taste
a handful of fresh coriander
juice of 1 lime
1 tablespoon of mustard oil
salt and freshly ground pepper to taste
Cut the tomatoes, onion, garlic and chili into smaller pieces.
Put everything in a blender or blend with a hand blender to a coarse consistency – it should not be a complete mush.
Add chopped coriander, lime juice juice and mustard oil.
Salt, pepper and mix well. Let it sit in the fridge for at least 15 minutes to let the flavors meld.
4 ripe tomatoes (you can also blanch and peel them)
1 small red onion
1 clove of garlic
1 fresh chili pepper (e.g. jalapeño or serrano) – amount to taste
a handful of fresh coriander
juice of 1 lime
1 tablespoon of mustard oil
salt and freshly ground pepper to taste
Cut the tomatoes, onion, garlic and chili into smaller pieces.
Put everything in a blender or blend with a hand blender to a coarse consistency – it should not be a complete mush.
Add chopped coriander, lime juice juice and mustard oil.
Salt, pepper and mix well. Let it sit in the fridge for at least 15 minutes to let the flavors meld.
