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Kachumbari

This is a versatile, traditional African tomato-onion salad accented with spicy peppers. It’s so very simple to make and also good as salsa, on crostini as an appetizer, or if there are leftovers, turn it into gazpacho by giving it a quick whirl in a blender or food processor.

Preparation Details

Prep Time: 15 mins

Cook Time: Not available

Total Time: 55 mins

Servings: 4

Ingredients

  • 1 medium red onion, diced
  • 2 teaspoons sea salt
  • 4 medium tomatoes, diced
  • ½ medium cucumber, peeled and diced
  • ¼ cup chopped cilantro
  • 1 jalapeno pepper, seeded and diced
  • 1 avocado – peeled, pitted and diced
  • 1 lime, juiced, or to taste
  • salt and freshly ground black pepper to taste

Steps

  1. Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
  2. Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.

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