Hot Tomato Salsa

Hot Tomato Salsa
Peter Cassidy
  • Yield: 12 to 16 servings


4 large vine-ripened tomatoes, roughly chopped
1/2 red onion, roughly chopped
2 garlic cloves, chopped
Juice of 1 lime
2teaspoons dried chili flakes
2teaspoons hot sauce (like Tabasco), or to taste
1tablespoon red wine vinegar
Salt and freshly ground black pepper to taste
A few sprigs of fresh parsley, finely chopped


  1. Place all the ingredients, except the parsley, in a food processor. Blend carefully to keep the mixture slightly chunky.
  2. Stir in the parsley, season to taste and refrigerate until needed. For best taste, leave for a couple of hours before serving with tortilla chips.

Recipe reprinted with permission from The Goodness of Garlic: 40 Amazing Immune-Boosting Recipes © 2016 by Natasha Edwards, Kyle Books