Kachumbari | Salsa | Pico de gallo
Whatever you call it, wherever you’re from, this side is one delicious number.
Kachumbari is that side that really seals the deal at the table. It’s huge on flavour, super refreshing, and requires little to no effort to make it. I’m taking a classic kachumbari recipe and throwing in some mango for a tropical twist. You can pair the Kachumbari salsa with just about anything from pasta to rice or, nyama choma (chargrilled meats).
3 large Tomatoes
2 small red onions
1 garlic clove
4 small limes
2 Tsp Honey
1/2 Tsp Sea salt
1/2 Tsp black pepper
1/2 Tsp Dried chilli flakes
Slice the mango into cubes and
dice the onion, tomatoes and garlic.
Squeeze the juice of the 4 small limes into a jar and add the honey. Mix the two together then add the salt, pepper and chilli flakes.
Pour the dressing over the kachumbari mixture and give it a light mix.
Serve with any of your favourite dishes.