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Kachumbari
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4640040
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 4 large ripe tomatoes, diced
- 1 large red onion, thinly sliced
- 1 cucumber (optional), peeled and diced
- 1–2 fresh green chiles (optional), finely chopped
- 2 tablespoons chopped fresh coriander (cilantro)
- Juice of 1 lemon or lime
- ½ tablespoons salt
- ¼ tablespoons black pepper (optional)
Directions
- Gently toss together all the ingredients in a mixing bowl until well-distributed.
- Allow the salad to rest for 5–10 minutes.
- Taste the salad and adjust the seasoning as needed.
- Serve fresh.
Notes
If desired, additional ingredients such as avocado, mango, or bell pepper can be added.
The quantity of chiles can be adjusted to taste, depending on spice preference. Fresh lemon or lime juice gives a brighter flavor than bottled juice.
Select tomatoes that are fully ripe but still firm.
To reduce the sharp flavor of the onions, try soaking them for a few minutes in cold water before draining and incorporating them into the salad.
Prepare kachumbari shortly before serving to keep it fresh and crisp. Do not refrigerate for long periods, as the tomatoes may become watery.
