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.
Watch here!
Serves 4
Prep time 25 mins
Ingredients
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4 tomatoes, finely chopped (tomatoes can be roasted for additional flavour)
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1 yellow capsicum, cut fine (can be roasted too)
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1/4 telegraph cucumber, finely chopped
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2 spring onions, finely chopped
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1 tbsp capers
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Handful flat parsley leaves cut fine
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Handful of fresh oregano, cut fine
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2 tbsp Nori flakes
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2 tsp balsamic vinegar
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125ml extra virgin olive oil
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1/2 tsp dried chilli flakes or 2-3 pepper dew chilli peppers cut fine.
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Freshly ground pepper
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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.
