Hairy Bikers salsa is a fresh, no-cook dip of chopped tomatoes, onion, mild chillies, coriander and lime juice, served straight away. It serves 4 as a starter or snack at roughly 25 calories per serving and needs no cooking at all.
This comes from The Hairy Bikers Ride Again (2010), and Si and Dave describe it as “fresh, healthy, low-fat and made in one step.” That one step is the whole recipe: chop everything finely, combine in a bowl and serve with corn chips. The simplicity is the point.
What separates a good salsa from a watery one is how finely you chop. Si and Dave specify “finely chopped” for every ingredient, which means small, even dice rather than rough chunks. Small pieces release juice evenly and mix together so every scoop of the chip picks up all the flavours at once.
Hairy Bikers Salsa
Course: SidesCuisine: BritishDifficulty: Easy4
servings10
minutes25
kcal10
minutesA one-step Mexican dip from The Hairy Bikers Ride Again (2010). Seven ingredients, no cooking, ready in under 10 minutes. Si and Dave say to serve it immediately with corn chips, though it works with anything from tacos to grilled chicken.
Ingredients
250g fresh tomatoes, finely chopped
1 small onion, finely chopped
3 mild chillies, finely chopped
bunch of coriander, finely chopped
salt, to taste
lime juice, to taste
1 tbsp water
Directions
- Make the salsa: Combine all the ingredients together in a bowl and serve immediately.
Notes
- Calories: Tomatoes 250g (~45) + onion 80g (~32) + chillies 30g (~12) + coriander (~7) + lime juice (~4) = ~100 kcal total ÷ 4 = 25 kcal per serving. No calories listed on the official site.
FAQs
Why does this recipe add a tablespoon of water?
The water loosens the salsa just enough to make it scoopable with a corn chip. Without it, finely chopped tomatoes and onion can sit together in a dry heap rather than forming a dip-like consistency.
It also helps the salt dissolve evenly through the mixture. A tablespoon isn’t enough to make it watery. It just bridges the gap between a dry chopped salad and a dip that clings to whatever you scoop into it.
Why serve it immediately?
Fresh salsa starts losing its crunch and colour the moment the salt hits the vegetables. The salt draws out moisture, so after 30 minutes the texture shifts from crisp and chunky to soft and soupy. Si and Dave design this to be eaten as soon as it’s made.
If you do need to prep ahead, chop the tomatoes, onion and chillies separately and keep them in the fridge. Mix everything together with the salt, lime and water just before serving. The Hairy Bikers pickled onion bhajis pair well alongside if you’re setting up a snack spread.
What type of chillies should I use?
Si and Dave say “mild chillies,” which in UK supermarkets usually means long green chillies or romano peppers with a gentle heat. Three of these give flavour and a slight warmth without overwhelming the tomato and lime.
If you want more fire, swap one for a scotch bonnet or bird’s eye chilli, deseeded so the heat stays manageable. For a completely mild version, use half a green pepper instead. The coriander and lime do most of the flavour work regardless.
How fine should the chopping be?
Aim for pieces about the size of a small pea. Anything larger and the salsa becomes a chunky relish that falls off a corn chip. Anything smaller and you’re making a purée, which isn’t what Si and Dave are after here.
A sharp knife matters more than technique. A blunt blade crushes the tomatoes and turns them into a pulp, releasing juice before the salsa is even assembled. Sharpen the knife first, then dice steadily. The onion and chillies should match the size of the tomato pieces.
What can I serve this with besides corn chips?
Corn chips are Si and Dave’s suggestion, but this salsa works as a condiment for almost anything. Spoon it over grilled chicken, fish tacos, or scrambled eggs. It’s also good alongside the Hairy Bikers chilli con carne as a fresh contrast to the rich, slow-cooked mince.
A jacket potato with soured cream and this salsa on top makes a quick lunch. Or serve it with the sweetcorn fritters from the site for a vegetarian snack plate. At 25 calories per serving, it adds flavour without adding much to the calorie count.
Can I adjust the lime and salt to taste?
Si and Dave leave both amounts open on purpose. Start with the juice of half a lime and a good pinch of salt, then taste and adjust. The tomatoes vary in sweetness depending on the season, so the lime needs to match.
In summer when tomatoes are ripe and sweet, you need more lime to balance them. In winter with paler, less flavourful tomatoes, you might want slightly more salt and less lime. Taste as you go rather than committing to a fixed amount.
