PANTRYFLEX

blend · salsa

★ STARRED KITCHENPrep 10 min

Coralroom Tomato Salsa

Independent adaptation of a publicly published Gordon Ramsay recipe. Not affiliated with, sponsored by, or endorsed by Gordon Ramsay.

Gordon Ramsay's Coralroom Tomato Salsa, from the published recipe.

Ratio

Ratio by volume: Sherry Vinegar 10 ml
Sherry Vinegar 10 ml

Ingredients

  • Tomato200g cherry + 3 large roughly chopped
  • Red Onion1 roughly chopped (120 g)
  • Garlic3 cloves
  • Cilantrohandful roughly chopped (15 g)
  • Sun-Dried Tomato10 (50 g)
  • Chile1 red chilli
  • Sherry Vinegar2 tsp sherry or red wine vinegar (10 ml)
  • Smoked Paprika1 tsp (2.5 g)
  • Red Pepper1 tsp chilli flakes (2 g)
  • Sugar1 tsp caster (4 g)
  • Salt2 tsp sea (12 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Coralroom Tomato Salsa wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 4 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

British chef trained in French technique; Restaurant Gordon Ramsay in Chelsea has held three Michelin stars. Historically counted among chefs with the most Michelin stars worldwide.

Originally published as Tomato Salsa.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Gordon Ramsay Academy (published as “Tomato Salsa”). Full citation lives in Provenance.