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Tomato Salsa

Tomato Salsa

4 ripe tomatoes or x 1 400g can of organic crushed tomatoes

1 onion diced in small pieces

1 green capsicum diced in small pieces

1 red chilli

1 tablespoon of organic tomato paste

½ tsp paprika

Squeeze of one lemon

Tspn of olive oil

If you’re using fresh tomatoes you’ll have to puree them first

  1. Boil a kettle of water and fill a large boil or pot with boiling water. Put the tomatoes in the water for 60 seconds. You should see the skins start cracking and peeling.
  2. Remove the tomatoes from the water and set aside to cool and remove the remainder of the skins
  3. Chop the tomatoes roughly into quarters and put in food processor or blender until crushed
  1. Heat olive oil on low heat in frying pan
  2. Add onion and chilli and fry till soft and golden brown
  3. Add paprika and fry together
  4. Add either the can of crushed tomatoes or the fresh tomatoes and mix evenly in the pan
  5. Add the capsicum and a squeeze of lemon juice
  6. Turn on low heat and simmer until most of the liquid has absorbed and you have a nice chunky salsa

Salsa can keep in the fridge for up to 2 weeks and is great to add to omelette, chicken, meat balls etc.

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