- 24 Rosa tomatoes, squashed or broken up roughly
- 1 T chilli paste
- 3 T Italian parsley, chopped
- 3 T red-wine vinegar
- 4 T extra virgin olive oil
- 4 artichokes, steamed, to serve
Mix together all the ingredients. Chill until ready to serve. Eat with the steamed artichokes.
Cook’s note: To steam the artichokes, add ½ a lemon to a pot of boiling salted water. Add the artichokes. Cover and simmer for 15 minutes, or until a leaf can be easily removed with a gentle pull.
Per serving: 790.25kJ, 3.44g protein, 15.6g fat, 11.1g carbs
With a big bowl of this salsa in your fridge, you’ll always be prepared for an impromptu lunch, whether you serve it with grilled chicken, fish, braaied lamb chops or asparagus.