Chilli Tomato Salsa
A bright, fresh salsa of cherry tomatoes, chilli, chives, and lemon that comes together in minutes.
No cook
- Quarter cherry tomatoes into a bowl.
- Halve and finely chop chilli; add to bowl.
- Snip chives into 1 cm½ in pieces; add to bowl.
- Grate lemon zest and squeeze juice into bowl.
- Drizzle in olive oil; add a pinch of salt.
- Stir, taste, adjust salt or lemon, then set aside.
No cook
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Wash and dry the cherry tomatoes. Quarter each one and place them in a medium bowl.
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Cut the red chilli in half lengthways. Scrape out the seeds with a spoon if you want less heat, or leave them in for more. Finely chop the chilli and add it to the bowl.
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Snip the chives into small pieces with scissors, about 1 cm½ in long. Add them to the bowl.
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Hold the lemon half over the bowl and finely grate the zest directly in. Then squeeze the juice from that same half into the bowl. Pick out any seeds.
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Drizzle in the olive oil or garlic-infused olive oil. Add a pinch of salt.
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Stir everything together. Taste and add a little more salt or lemon juice if you like. Set aside at room temperature until ready to serve.