Tomato Salsa Recipe with NoriCourse: AppetizersDifficulty: Easy
This Tomato Salsa Recipe with Nori adds a light, fresh flavour, rich colour and burst of extra nutrients and minerals thanks to the nori (Karengo) seaweed. Serve with raw vegetable sticks or corn chips or as a garnish for eggs, fish & chicken. Alternatively serve it on crusty bread as a bruschetta. It makes about 1 cup of salsa.
4 tomatoes, finely chopped (tomatoes can be roasted for additional flavour)
1 yellow capsicum, cut fine (can be roasted too)
1/4 telegraph cucumber, finely chopped
2 spring onions, finely chopped
1 tbsp capers
Handful flat parsley leaves cut fine
Handful of fresh oregano, cut fine
2 tbsp Nori flakes
2 tsp balsamic vinegar
125ml extra virgin olive oil
1/2 tsp dried chilli flakes or 2-3 pepper dew chilli peppers cut fine.
Freshly ground pepper
½ cup tomato passata (optional)
- For the salsa, mix all the ingredients in a bowl, season to taste and set aside at room temperature.
- Serve with raw vegetable sticks or corn chips or as a garnish for eggs, fish & chicken. Alternatively serve it on crusty bread as a bruschetta.
- Makes about 1 cup of Salsa