Fresh salsa dip

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  • 1 x 400g tin chopped tomatoes, drained
  • 2 fresh tomatoes, diced
  • Juice of one lime
  • 1 red chilli, deseeded and chopped
  • 1 green chili, deseeded and chopped
  • 1 small red onion, finely chopped
  • Handful of freshly chopped coriander

This dip is great served with home made potato wedges:

  • 2 large baking potatoes
  • 1 tbsp sunflower oil
  • ½ teaspoon chilli powder (optional)



  1. Combine all of the ingredients in a bowl.
  2. Season to taste with pepper

Potato wedges:

  1. Set oven to 200C/Gas Mark7
  2. Microwave each potato until soft (approx 8 minutes) or par-boil them
  3. When cooked, slice each lengthways into 8-10 big wedges
  4. Place the potatoes on a baking tray
  5. Mix together the oil and chilli powder
  6. Brush the oil and chilli powder over the wedges and cook in the oven for 20 minutes until crisp.