Home Cooking- Spicy Tomato Salsa


I made a side dish to contrast the creamy tempeh mayonnaise and decided to stick to the traditional mexican tomato salsa which went perfectly with the crispy taco/tortilla baked shells. It had the right amount of spiciness and was Hubby Ro’s favourite dish for the evening.



2 tomatoes, chopped

1/2 a portion of one diced onion

3 serrano chiles, finely chopped and seeds removed

1/2 cup chopped fresh cilantro (I added a teaspoon of thyme and ground coriander instead)

1 teaspoon salt (I added slightly lesser)

2 teaspoons lime juice (I used lemon juice instead)

1/2 teaspoon of sugar (To contrast the spicy serrano chiles)


In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt and lime juice. Chill for one hour in the refrigerator before serving.

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