Ingredients

• 4 tomatoes, diced (approximately 250g)
• 1 red small capsicum, diced
• 1 lime, finely grated rind and juiced
• ¼ long red chilli, seeded, finely diced
• ¼ cup fresh coriander, chopped
• 2 spring onions, thinly sliced

Method

1. Place 1 tomato in a blender and blitz until pureed
2. Tip into a medium bowl, add all remaining ingredients, gently mix to combine
3. Salsa can be kept in an airtight container in the fridge for 4 days.

Nutrition information panel

Nutrient	Per Serve	Per 100g
Energy	60kJ	86kJ
Protein	0.8g	1.2g
Total fat	0.09g	0.14g
Saturated fat	0g	0g
Carbohydrate	1.8g	2.6g
Sugars	1.7g	2.4g
Dietary Fibre	1.2g	1.6g
Sodium	5.9mg	8.4mg

Recipe options -Amber

• Nachos made with unsalted corn chips
• Dipping sauce with unsalted corn chips

Recipe options – Green

• Nachos made with toasted tortilla chips
• As a topping for stuffed potatoes with a sprinkle of reduced fat cheese
• Dipping sauce with vege sticks
• Pizza sauce on bread base