Print

Mary Berry Tomato Salsa

Mary Berry Tomato Salsa - recipe card
Print Recipe
Print Recipe

A vibrant, no-cook tomato salsa inspired by Mary Berry’s approach to fresh flavors. Diced ripe tomatoes, red onion, and green chili are tossed with olive oil and red wine vinegar for a bright, tangy finish that pairs perfectly with tortilla chips or grilled meats.

Ingredients

Scale
  • 4 large ripe tomatoes (about 2 lbs / 900 g total), seeded and finely diced
  • 1/2 small red onion (about 2 oz / 55 g), finely diced
  • 1 green chili (jalapeño or serrano, about 0.5 oz / 15 g), seeded and minced
  • 1/4 cup fresh cilantro leaves (about 0.5 oz / 15 g), finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Begin by preparing the tomatoes. Cut each tomato in half crosswise, then gently squeeze out the seeds and excess juice. This prevents the salsa from becoming watery and keeps the texture firm. Dice the tomato flesh into 1/4-inch pieces and place in a medium mixing bowl.
  2. Finely dice the red onion to a similar 1/4-inch size. Soak the diced onion in a small bowl of ice water for 5 minutes, then drain and pat dry. This step mellows the onion’s sharp bite while retaining its crispness, giving the salsa a milder flavor.
  3. Seed and mince the green chili. For less heat, remove the white membranes along with the seeds. Add the chili to the bowl with the tomatoes. Stir in the chopped cilantro.
  4. Drizzle the olive oil and red wine vinegar over the vegetable mixture. Sprinkle with 1/2 teaspoon kosher salt and the black pepper. Use a spatula to fold everything together gently until all ingredients are evenly coated.
  5. Taste the salsa and adjust salt or vinegar as needed. It should be bright and well-seasoned; a dash more salt can bring out the tomato sweetness, while extra vinegar adds tang.
  6. Cover the bowl and let the salsa rest at room temperature for 15 minutes. This resting period allows the flavors to meld and the tomatoes to release just enough juice to create a light, cohesive dressing.
  7. Stir once more before serving. Transfer to a serving dish and garnish with a few extra cilantro leaves if desired. Serve immediately with tortilla chips, grilled fish, or as a topping for tacos.
  8. If not serving right away, refrigerate in an airtight container. The salsa is best enjoyed within 24 hours, as the tomatoes will continue to release liquid and the texture will soften.

Notes

Store leftover salsa in a sealed container in the refrigerator for up to 2 days. For best texture and flavor, consume within 24 hours. Do not freeze, as the tomatoes become mushy upon thawing. If the salsa becomes watery after storage, drain off excess liquid and refresh with a pinch of salt and a drizzle of olive oil before serving.

Nutrition

Keywords: Mary Berry tomato salsa, tomato salsa recipe, fresh salsa, no-cook salsa, easy appetizer, summer snack, British chef, red wine vinegar salsa, vegetarian snack, healthy appetizer, garden tomatoes, cilantro salsa

Find it online: https://maryberrycooks.co.uk/mary-berry-tomato-salsa-recipe/