This Tomato Mint Salsa is very quick to make and super refreshing. I used it in a sandwich but it’s a great condiment for grilled vegetables or tacos, too.
Now that the temperature has finally cooled down and we’re back to a regular rainy German summer, I can think so much clearer! And suddenly all those hot weather food ideas are popping up in my head again. There is an abundance of fresh produce to choose from right now. Even though we don’t have a garden we managed to grow some tiny tomatoes on our window sills. Other vegetables we often get for free, like zucchini or chard. A couple of our neighbours also grow mint. And if any of you has ever planted this wonderful herb in their garden, you know that it has the potential to overtake your whole patch. Mint invasion. When that happens you will want to try and limit the damage by harvesting like a mad person and then handing out your herbs left and right. A couple of days ago P met one of our neighbours with a huge batch of mint in her arms and before P could even blink, he had one in his arms, too.
Now we’re having everything mint! Mint tea (hot and cold) and mint smoothies, mint inتبولة (tabbouleh) and in soups. I try to use a little of that huge bunch we have in our fridge every day. For a quick lunch I made this tomato salsa that calls for mint instead of cilantro. It’s a wonderfully refreshing sauce and a great sandwich ingredient as well. After I had made the salsa, I fried some tempeh slices in a pan and deglazed them with a huge splash of soy sauce. I toasted two slices of whole rye sourdough bread and spread both with a thin layer of peanut butter. Then topped one slice with tempeh, cucumber slices, and salsa. This is a perfect recipe for the next heat wave. It doesn’t need much preparation and you only have to turn on the oven to fry your tempeh. (Which cou could also prepare a day in advance. And now it’s your turn. Please help me out and share your favourite mint recipes!
Quick Tomato Mint Salsa
- 1 medium onion (80 g)
- 1 clove garlic
- 250 g cherry tomatoes, halved
- 10 g fresh mint, sliced into thin ribbons (¼ cup)
- 1 tbsp hot sauce
- 1 tbsp lime juice, fresh
- ⅓ tsp coriander, ground
- salt and pepper, to taste
- Place onion and garlic in a food processor and pulse until roughly chopped.
- Add remaining ingredients and process until the tomatoes are all chopped up and have released their juice.
- This sauce should still be chunky, so don't overdo it with the processing