Recipe - Fresh Tomato Salsa with Coriander Leaf

Jun 27, 2024

Coriander is known for its ability to eliminate toxic metals such as mercury and the garlic and onions contain detoxifying sulphur, a mineral that we need in great amounts to eliminate toxins and wastes from the liver, as well as all cells individually. Citrus and olive oil also have plenty of liver-supporting components and this salsa can be used to pep up salads to eat plenty of greens and soluble fibre for moving out toxins.

Serves 6-8

Prep time 10-20 minutes (plus a couple of hours to let the flavours marry)


4 large tomatoes (or if available a mix of large tomatoes and cherry or plum tomatoes in a variety of colours) 

25g/1oz. bunch coriander leaf (cilantro)
1 small red onion
1-2 green chillies
½-1 small garlic clove
Zest of ½ lime
Juice of 1 lime
1 tsp salt
1-2 tbsp. olive oil 


  1. Finely dice onion, chillies (deseeded) and garlic (mince/finely grate this if possible) and add to a bowl with the lime and salt. This will ‘cook’ the ingredients slightly and take away some of the ‘hum’ of raw onion and garlic. Let this sit for 5-10 minutes whilst you chop the remaining ingredients.
  2. Roughly chop coriander leaf (and stalks, there is no need to discard these unless they are woody and fibrous). Chop the coriander before the tomatoes as it is easier to chop herbs on a dry chopping board.
  3. Dice tomatoes to ½ cm/ ¼ inch squares, they don’t have to be uniformly cubed, unless you get satisfaction from that…
  4. Toss all the ingredients, including the oil together in a bowl. Add a squeeze of extra lime or a pinch more salt to taste if needed.


Top with a fresh scattering of coriander leaves and a drizzle of olive oil before serving. Serve with little gem lettuce leaves and use them as a spoon to scoop up the salsa or with natural corn chips.


This salsa can be served straight away but will benefit from being left for a couple of hours to let the flavours develop. If storing in the fridge, allow salsa to sit out of the fridge for 15 minutes before serving, this should allow the flavours to be enjoyed more fully as tomatoes taste best at room temperature. Best on the day of preparation but will keep for 3-4 days in the fridge.

This recipe was first featured in the Whole Health ebook on Detoxification Foods and is now part of the extensive recipe, nutrition and self-care database within that online membership. Discover Whole Health with Charlotte here, featuring access to many more recipes, yoga classes, meditations, natural health webinars, supplement discounts and more...