Ingredients
- 4 tomatoes, diced (approximately 250g)
- 1 red small capsicum, diced
- 1 lime, finely grated rind and juiced
- ¼ long red chilli, seeded, finely diced
- ¼ cup fresh coriander, chopped
- 2 spring onions, thinly sliced
Method
- Place 1 tomato in a blender and blitz until pureed
- Tip into a medium bowl, add all remaining ingredients, gently mix to combine
- Salsa can be kept in an airtight container in the fridge for 4 days.
Recipe options (Amber)
- Nachos made with unsalted corn chips
- Dipping sauce with unsalted corn chips
Recipe options (Green)
- Nachos made with toasted tortilla chips
- As a topping for stuffed potatoes with a sprinkle of reduced fat cheese
- Dipping sauce with vege sticks
- Pizza sauce on bread base
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 60kJ | 86kJ |
| Protin | 0.8g | 1.2g |
| Total fat | 0.09g | 0.14g |
| Saturated fat | 0g | 0g |
| Carbohydrate | 1.8g | 2.6g |
| Sugars | 1.7g | 2.4g |
| Dietary Fibre | 1.2g | 1.6g |
| Sodium | 5.9mg | 8.4mg |
