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Tomato Salsa Recipe with Nori

Tomato Salsa Recipe with Nori

Tomato Salsa Recipe with Nori

Course: AppetizersDifficulty: Easy
Servings

4

servings
Prep time

25

minutes
Cooking timeminutes

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.

Ingredients

  • 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)

Directions

  • 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.

Notes

  • Makes about 1 cup of Salsa

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