Chunky Chilli Salsa

The garden is currently producing more chilli’s than anyone can eat, and because Drew is the only chilli fan in the family he’s left with the task of eating almost all of them. Much to his delight! I prepared him a chilli salsa recently as a healthy after dinner snack and an easy breakfast. The colours of the fresh ingredients are inspiring and this keeps for several days due to the vinegar, if kept in the fridge in an air tight container.

Chunky Chilli Salsa

Chunky Chilli Salsa



  • 4 medium sized chilli’s, finely diced (wear gloves!!!)
  • 3 large eschallots, finely diced
  • 2 large tomatoes, finely diced
  • 4 x cloves of garlic, finely diced
  • 1/2 large capsicum, finely diced
  • Cracked pepper
  • Himalayan rock salt
  • 1 x tablespoon of olive oil
  • 1 x teaspoon of white vinegar
  • 1 x tablespoon of mexican tomato sauce (taco sauce works well)


  • Dice all ingredients finely and put in a bowl that is large enough to stir the ingredients together
  • That’s it. Seriously, it will take you a while to dice everything so don’t think its too easy ;p
  • Serve with crackers, on toast, with beans fried up for breakfast, on steak, chicken or fish …


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