Sweetcorn and Yellow Tomato Salsa

In this next recipe, ripe red tomatoes can replace the yellow ones, and you will have an even more colourful salsa.


  • 1 large mild onion, peeled and chopped
  • 1 tablespoon sunflower oil
  • 500 g (1 lb) yellow tomatoes, halved, seeded and chopped
  • 1 or more green or red chillies, seeded and finely chopped
  • 150 mls (¼ pint) apple juice
  • salt
  • pepper
  • 2-3 tablespoons fresh coriander, chopped
  • 2 cobs sweetcorn
  • 2 teaspoons cornflour


Gently fry the onion in the oil until soft, and then add the tomatoes and chilli; raise the heat, and add the apple juice.

Cook the vegetables until soft, and then add the seasoning, the coriander and the corn kernels, cut with a sharp knife from the, cob. Slake the cornflour with a little cold water, and stir into the salsa until it thickens. Serve cold with grilled meats, fish or vegetables.