Tomato and Garlic Salsa

Great with torilla chips.


  • 1 shallot
  • 2 cloves garlic
  • handful of fresh basil leaves, plus extra, to garnish
  • 500 g ripe tomatoes (or a drained 400g can of plum tomatoes)
  • 2 tblsp olive oil
  • 2 green chillies
  • sea salt and freshly ground black pepper


  1. Peel and halve the shallot and garlic cloves and put them in a blender with the basil leaves.
  2. Whiz until they're finely chopped.
  3. Halve the tomatoes and add to the mixture.
  4. Pulse the power until the mixture is well blended and the tomatoes are finely chopped.
  5. With the blender on slow speed, gradually add the olive oil.
  6. Season to taste with salt and pepper.
  7. Scrape the mixture into a bowl.
  8. Halve the chillies lengthways and remove the seeds.
  9. Finely slice them across into tiny strips and stir them into the tomato mixture.
  10. Serve at room temperature garnished, if you like, with some torn basil leaves.


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