Tomato Salsa

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

This is a simple salsa which forms the basis of several variations, such as suggested previously.


  • 4 firm ripe tomatoes
  • 1 shallot or ½ a small red onion, very finely chopped


Cut a cross in the top of the tomatoes and plunge into boiling water for 20 seconds. Remove to a bowl of cold water and take off the skins. Quarter, remove the stalky bits and seeds, and cut into 1cm dice. In another bowl mix all the other ingredients, seasoning to taste, and stir in the tomatoes. Use quickly, as the salt will draw water out of the tomatoes.