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Tuesday, March 20, 2018

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It's time to salsa with tomatoes

Dazz Switalla
Flavour Secrets
No.1 The Strand Chef

A few friends, who are fellow garden enthusiasts, and I have enjoyed a friendly competition every year to see who can grow the biggest tomato.

For me, every year someone else produces a huge tomato of gargantuan proportions.

But this year may be different, as I nurture a new variety reputably big enough to cover a side plate.

Your best crop of tomatoes can be produced fairly easily and most gardeners have some success.

The trouble this year is the plants need to be covered with some shade cloth, as birds soon feast on them when they show signs of ripening.

This summer I seem to have heaps of tomatoes and the time has come to make some tomato relish to keep for when there’s none growing fresh and the price per kilogram has gone ballistic.

The thing is because it’s so hot there’s no way I wish to slave over a hot stove, reducing down tomato relish.

Instead, I opt instead to make an easy and simple salsa to use up the surplus tomatoes, with plans to have a barbecue the same day.

This salsa is great with corn chips or on the side of your plate to accompany salads and meats.

Simple tomato salsa


1 clove of garlic, finely
1 medium red onion, finely
3 large tomatoes, finely chopped
½ green pepper, finely chopped
Juice from 1 lime
1 splash olive oil
½ Tbsp chopped coriander
½ tsp chilli powder
3 pinches salt and pepper
½ tsp cumin


Mix together all of the ingredients and marinate for 30 minutes, then enjoy.


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