Friday 6 May 2016

Juicy No-Cook Tomato Salsa.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

You guys, let me introduce you to my latest addiction.

Juicy no-cook tomato salsa!!

Let's discuss! This salsa is juicy because we use tinned tomatoes only. These beauties are a store-cupboard staple in most houses and when blitzed up with onion, garlic, fresh coriander and spices make the juiciest, freshest salsa known to man. Or in this case, me. Seriously, if you have a better, quicker salsa than this, I need to know about it.

Next, it's no-cook. I mean, really. Do I need to tell you about the benefit of not cooking things? Didn't think so. This salsa is done from start to finish in 10 minutes all with the help of that other kitchen staple - the food processor. And in this 18C heatwave that we are currently experiencing, this salsa with your fave tortilla chips plus an ice lolly for dessert seems like a pretty good meal to me!

So, it's juicy, it's quick, it's the freshest thing and all it needs is your current favourite tortilla chips (mine are the sea salt lime from Aldi - so good!) and an ice-cold drink (Irn Bru, for me please!) If you want it to feature in a more substantial meal, put it on to your fajitas or serve with baked chicken.

And leftovers are a good thing! Because any leftover salsa and chips can be made into this beauty. The easiest, cheesiest nachos topped with fresh coriander and cherry tomatoes. We made it for Saturday lunch last weekend and it was pretty embarrassing how five of us demolished the entire tray in about 10 minutes! Which just means we'll have to make them again! Yay! 

Salsa, previously: cooked tinned tomato salsa // fresh tomato salsa // pico de gallo salsa // roasted tomato and chilli salsa

A Simple List of Ingredients:
1. Red Onion
2. Jalapeno Pepper
3. Garlic
4. Fresh Coriander
5. Lime Juice
6. Salt
7. Caster Sugar
8. Dried Oregano
9. Ground Cumin
10. Tinned Chopped Tomatoes

Bismillah, let's begin!

First job, prepare the onion, fresh coriander, jalapeno, garlic and lime.

We are going to pulse these things in our food processor first with the spices and seasonings before adding in our tinned tomatoes.

As usual, everything in this recipe is to taste. I am going to show you my version but you may adjust as you please!

First up, 1 small Red Onion. You may also use a white onion.

Peel and give it a rough chop.

And, throw it into the food processor.

Next, 1 Jalapeno Pepper.

Give it a rough chop. You may de-seed it, if you wish.

Throw it into the processor.

Next, 1 Garlic Clove.

Give it a peel and a rough chop.

And, in it goes!

So, our onion, jalapeno and garlic are in.

Next, fresh coriander. Mine was on its last legs but still tasty.

Roughly chop a large handful of Fresh Coriander - the more stalks, the better. The stalks is where the flavour is!

Add the coriander to the processor.

Next, lime juice. Guys, this salsa is so simple, please if you can, squeeze your own limes for juice instead of using a bottle.

Squeeze the Juice of 1 Lime into the processor.

Next, our dry spices and seasonings. Starting with 1 teaspoon Salt. Again, feel free to adjust.

1/2 teaspoon Caster Sugar

1/2 teaspoon Dried Oregano

And, 1/4 teaspoon Ground Cumin.

Everything apart from the tinned tomatoes is in the processor.

Time to give them a pulse!

You just want everything to very finely chopped.

Be sure to give the bowl a scrape down between pulsing.

Once you have a fine chop, it's done. Remember that it will become finer once blitzed with the tomatoes.

Speaking of, take 1 tin (400g) Chopped Tomatoes.

Crack open the tin.

And, add it all to the bowl.

So pretty!

Blend the salsa until you get the consistency you want.

I like my salsa pretty smooth so blended for longer!

And, that's it! Our salsa is done!

The last and most important job is to taste it! See if anything needs adjusting and adjust as needed!

This salsa is delicious straight away but even better when left in the fridge for a few hours to chill and mature.

When you're ready to eat, dish it up in a big bowl and grab your favourite tortilla chips.

These seedy ones are my current favourite!

Pop them in a basket along with plenty of lime wedges for extra zing!

Enjoy with a cold drink and be sure to share a picture with me!

Any leftover salsa and chips? Yes? Then make these amazing nachos with them!

Pre-heat the oven to 200C. Place tortilla chips in an even layer on a large, lined baking tray. Dollop on the leftover salsa.

Sprinkle over grated Cheddar, dried oregano and chopped jalapeno pepper.

Bake for 10-12 minutes until the cheese has melted and the edges are crispy. Throw on fresh coriander, halved cherry tomatoes and lime wedges. Devour immediately! 

Full Written Recipe:

Juicy No-Cook Tomato Salsa.

Prep Time: About 10 minutes.
Cook Time: NONE!!
Serves: About 4 people.


For the Salsa
1 small Red Onion, peeled and roughly chopped
1 Jalapeno Pepper, roughly chopped
1 Garlic Clove, peeled and roughly chopped
Large handful Fresh Coriander, roughly chopped
Juice of 1 Lime
1 teaspoon Salt
½ teaspoon Caster Sugar
½ teaspoon Dried Oregano
¼ teaspoon Ground Cumin
1 tin (400g) Chopped Tomatoes

To Serve
Your Favourite Tortilla Chips
Lime Wedges
Your Favourite Ice-Cold Drink


Pulse everything except the tomatoes! Place the onion, jalapeno, garlic, coriander, lime juice, salt, sugar, dried oregano and ground cumin into a food processor. Pulse until finely chopped, making sure to scrape the sides of the bowl.

Tomato time! Add in the tinned chopped tomatoes and blend until you are happy with the consistence. I prefer my salsa on the smoother side so blended longer.

Taste taste taste! Taste the salsa and adjust the seasoning or spices as needed!

Time to munch! Serve with your favourite tortilla chips and a cold drink. This salsa does get better as it sits in the fridge so is perfect to make-ahead!

Got leftover salsa? Make nachos! To make mine, I laid tortilla chips onto an oven tray then topped with leftover salsa. Next, a generous sprinkling of grated Cheddar, dried oregano and more chopped jalapeno pepper. I baked mine at 200C for about 10-12 minutes until melted and crispy at the edges. Before serving, throw on fresh coriander, halved cherry tomatoes and lime wedges. Enjoy!

{Adapted from Laura in the Kitchen}

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Keep me in your duas please, and enjoy your salsa,


Spice Enthusiast
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