Chunky Salsa

You can be chunky and funky!


  • Fresh firm tomatoes- I used 6 smaller ones about golf ball size but go big, use heirloom and coloured ones.
  • 3 white onions
  • A small bunch of spring onions (scallions)
  • A small bunch of coriander (cilantro)
  • A firm but ripe mango
  • Lime juice, fresh lime is good but the bottled kind works just as well.
  • Salt to taste
  • A red chilli de-seeded


  • Chop the onions and tomatoes up into good size chunky or dice smaller if you want a more delicate salsa
  • Finely dice the chilli
  • Peel and dice the mango in chunks the same size as the onions and tomatoes
  • Thinly slice the spring onions
  • Fine chop the coriander
  • Put it all in a bowl and mix up so it’s nice and even, I use a tupperware tub with a lid so I can shake it
  • Pour over the lime juice, don’t saturate it but make sure it’s enough to coat all the salsa ingredients
  • Add a pinch salt
  • Shake it or stir it
  • Now this is important LET IT SIT FOR AN Hour and pop in the fridge
  • Give it a good shake/stir and taste it, add more lime, salt or chilli to taste
  • Before serving give it a good shake/stir again.
  • Eat it.

This goes very well with tacos, especially the fish tacos I’ll be posting. Its even nice with a tin of tuna mixed in as a jacket potato topping.