Teresa's Recipes
Kachumbari
Kachumbari is a delightful East African salad that is a perfect blend of freshness, tang, and heat. It is traditionally made with tomatoes, onions, cucumbers, cilantro, and a hint of chili. The burst of citrus from the lemon and the subtle spice from the chili and black pepper makes it a perfect accompaniment to grilled meats. Its vibrant colors and refreshing taste make it a favorite at any gathering.
Ingredients
- 2, diced Tomatoes
- 1, finely chopped Onion
- 1, diced Cucumber
- 1/2 cup, finely chopped Cilantro
- 2 tablespoons Lemon juice
- 1/2 teaspoon or to taste Salt
- 1/2 teaspoon or to taste Black pepper
- 1, finely chopped (optional for added heat) Chili pepper
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Rest Time: 30 minutes
- Calories: 35
- Fat: 0g
- Carbs: 8g
- Protein: 1g
- Sodium: 295mg
- Sugar: 4g
Instructions
- In a large mixing bowl, combine the diced tomatoes, finely chopped onion, diced cucumber, and finely chopped cilantro.
- Add in the lemon juice, salt, black pepper, and finely chopped chili pepper (if using).
- Toss all the ingredients together until they are well combined and coated in the lemon juice and seasoning.
- Cover the bowl and refrigerate the salad for at least 30 minutes. This allows the flavors to meld together and intensifies the taste of the salad.
- Serve the Kachumbari chilled as a refreshing side dish or as a topping for grilled meats. Enjoy the burst of freshness with every bite!
Tips
- For a milder flavor, you can deseed the chili pepper before adding it to the salad.
- You can adjust the amount of lemon juice, salt, and black pepper according to your taste preference.
- The salad tastes best when served fresh, but it can be stored in the refrigerator for up to 2 days.