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Spicy Salsa

(0)
10 Min
 
portions
6 %

Carbs

5 %

Fats

2 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 655 g
Energy 240 kJ / 58 kcal 1571 kJ / 377 kcal
Sat. fat 1 g 4 g
Unsat. fat 3 g 19 g
Fibre 2 g 10 g
Salt 125 mg 819 mg
Author: Marc van Hussen
Units:
 
  • 350 g
    Tomato
  • 125 g
    Cucumber
  • 83 g
    Red Onion
  • 50 g
    Lemon
  • 28 ml
    Olive oil extra-virgin
  • 5 g
    Chili pepper
  • 5 g
    Garlic
  • 5 g
    Parsley
  • 7 g
    Cajun rub
  • 655 g
    Total recipe weight

Equipment

1 x Chefs knives , 1 x Plastic cutting boards , 1 x Salad bowls , 1 x Marinating containers , 1 x Pestle & mortar
Method

Preparation time

10 Min

Cooking time

0 Min

1

If you haven't got a stock of Cajun Rub, then prepare the rub first.

2

Next quarter the tomatoes and remove the heart and the seeds, leaving only the outer flesh. (you can use the "waste" for a tomato sauce if you like)

3

Now slice the tomatoes into small cubes of about half a centimetre and add to the bowl.

4

Quarter the cucumber length wise and take out the heart section with the seeds, then slice the cucumber into similar sized cubes as the tomatoes. Add to the bowl.

5

Peel and dice the onion, again in similar size to the other two fresh ingredients..

6

Finely chop the parsley, de-seed the chili and chop finely

7

Crush / peel & chop the garlic

8

Add the Cajun rub and the oil.

9

Squeeze the lemon over the bowl and mix the salsa well.

10

Add salt , pepper and more of the rub or the oil to taste.

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