Mauritian Tomato Salsa
This colourful and refreshing ‘salad Pomme d’amour’ as we call it in Mauritius is made with very few but fresh ingredients.
Tomato, chilli or coriander picked freshly from the garden. The rest were pantry staples. It’s the easiest and quickest thing to make.
Make it serve with meat, fish or poultry, as a side or as a dip. It’s loved and relished by all Mauritians I know. It has always been one of my comfort food when I’m sick.
The way I have seen my parents making this salsa is mostly as an accompaniment to a main vegetarian meal, or whenever the dinner is not so exciting. So a tomato salsa that is hot, fresh and juicy was quickly made by one of us while my mam plated up, that’s how fast it can be done. The key to this salsa is that the tomatoes shouldn’t be too ripe. Semi-ripe tomatoes are what we want because they will hold their shapes after they are deseeded and cut. The coriander although optional makes a big difference.
So there you have it my Mauritian Tomato Salsa in August, the month of harvest. Harvest your tomatoes and let’s salsa!
- Two semi-ripe plum tomatoes (seeds removed and finely chopped)
- One green chili finely chopped
- One small red onion finely chopped
- a bunch of fresh coriander finely chopped (optional)
- salt & pepper to taste
- One teaspoon of freshly squeezed lemon juice (optional)
- a drizzle of oil