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Serves: 1.5 cups

Category: Dips and Spreads


  • 2 firm medium sized tomatoes
  • 1 small Lebanese cucumber
  • 1 red onion
  • 1 shallot
  • 1 large jalapeno chilli minced
  • 2 tablespoon fresh chopped coriander
  • 2 tablespoons fresh lime juice
  • Ground black pepper, to taste


  1. Finely dice the vegetables (cucumber and tomatoes should be deseeded to reduce moisture)
  2. Combine all ingredients in a bowl
  3. Taste and season with pepper if necessary.
  4. Cover with plastic wrap and refrigerate for at least 1 hour to ensure the flavours develop.

Serving suggestions

  • Place salsa in a plastic cup with vegetable sticks and toasted pita bread
  • Top a roasted jacket potato with salsa, grated reduced fat cheese and a dollop of  sour cream
  • Toast pita bread, cut into wedges, top with salsa and grated reduced fat cheese. Grill until warm and cheese has melted, finish with a dollop of sour cream.

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