This fresh vibrant Gordon Ramsay Tomato Salsa Recipe is made with ripe tomatoes, fresh coriander, and lime juice, and ready in just 10 minutes. The sharp citrus notes easily cut through the natural sweetness of the tomatoes to create a balanced bite. I find it completely changes the dynamic of simple grilled fish or tacos.
Jump to RecipeWhat Makes This Version Different
For a long time, my homemade salsas ended up as a watery mess at the bottom of the bowl. The trick here is removing the wet tomato seeds before dicing to keep the mixture thick and chunky.
I also learned to let the diced red onion sit in the lime juice for a few minutes first. This lightly pickles the harsh raw onion flavor into something much smoother and easier to eat.
Gordon Ramsay Tomato Salsa Ingredients
- 400g ripe tomatoes, halved and deseeded
- 1 small red onion, very finely diced
- 1 fresh red chili, deseeded and finely chopped
- 1 large handful fresh coriander, chopped
- Juice of 1 lime
- 1 tbsp extra virgin olive oil
- Sea salt and black pepper to taste
How To Make Gordon Ramsay Tomato Salsa Recipe
- Prep the tomatoes: Cut the tomatoes in half and scoop out the watery seeds using a small spoon. Finely dice the remaining firm tomato flesh and place it in a mixing bowl.
- Mellow the onions: In a separate small bowl, combine the finely diced red onion with the fresh lime juice. Let this sit for 5 minutes to soften the raw onion bite.
- Combine the base: Add the lime-soaked onions, chopped red chili, and fresh coriander to the bowl of diced tomatoes.
- Season and dress: Drizzle the extra virgin olive oil over the mixture. Season generously with sea salt and black pepper.
- Rest the salsa: Stir everything together gently and let the salsa rest at room temperature for 10 minutes before serving.
Recipe Tips
- Use firm tomatoes: Soft or overripe tomatoes will turn to mush when diced, ruining the required chunky texture.
- Control the heat: Leave the white membrane in the chili if you prefer a sharper, spicier kick in your bowl.
- Do not skip the resting time: Letting it sit allows the salt to draw out the tomato juices and mingle properly with the lime.
What To Serve With Tomato Salsa
This fresh mix cuts right through rich meats, making it an excellent pairing for grilled steak or pork chops. It is also a classic companion for salted tortilla chips and seared white fish.
How To Store
Keep the salsa in an airtight container in the fridge for up to 3 days. I do not recommend freezing this dish, as the tomatoes will become incredibly mushy once thawed.
FAQs
- Can I use canned tomatoes? No, this recipe relies entirely on the firm texture of fresh tomatoes to hold its shape.
- Why is my salsa watery? You likely skipped removing the seeds and watery pulp from the center of the tomatoes before chopping them.
- Should salsa be served cold or at room temperature? Room temperature is best, as extreme cold mutes the fresh flavors and hardens the olive oil.
Nutrition
- Calories: 45 kcal
- Total Fat: 3.5 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 110 mg
- Total Carbohydrate: 4 g
- Protein: 1 g
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Gordon Ramsay Tomato Salsa Recipe
4
servings10
minutes10
minutesA fresh vibrant Gordon Ramsay Tomato Salsa Recipe packed with ripe tomatoes, fresh coriander, and sharp lime juice, ready in just 10 minutes. This simple mix provides a bright crunch that easily cuts through rich meats for any casual weekend barbecue.
Ingredients
400g ripe tomatoes, halved and deseeded
1 small red onion, very finely diced
1 fresh red chili, deseeded and finely chopped
1 large handful fresh coriander, chopped
Juice of 1 lime
1 tbsp extra virgin olive oil
Sea salt and black pepper to taste
Directions
- 1. Prep the tomatoes: Cut the tomatoes in half and scoop out the watery seeds using a small spoon. Finely dice the remaining firm tomato flesh and place it in a mixing bowl.
- 2. Mellow the onions: In a separate small bowl, combine the finely diced red onion with the fresh lime juice. Let this sit for 5 minutes to soften the raw onion bite.
- 3. Combine the base: Add the lime-soaked onions, chopped red chili, and fresh coriander to the bowl of diced tomatoes.
- 4. Season and dress: Drizzle the extra virgin olive oil over the mixture. Season generously with sea salt and black pepper.
- 5. Rest the salsa: Stir everything together gently and let the salsa rest at room temperature for 10 minutes before serving.
