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Tanzanian Kachumbari Tomato Salad

The perfect, spicy way to enjoy tomatoes in the summer and perfect side or condiment for barbecues and cookouts.

Course Salad
Cuisine African
Keyword BBQ, condiment, cookout, keto, low carb, summer, tomatoes,
Prep Time 10 minutes
Author Kari Heron of Chef and Steward


  • 500 g tomatoes
  • 1 small red onion
  • 1 lime
  • Highnoon Spice Scotch Bonnet Pepper to taste


  1. Cut onion in half then slice each half into thin slices

  2. Squeeze some lime and add a pinch of salt and a little water to onions and let sit for about 5 minutes. This gets out the intense rawness of the onions.

  3. Drain the onions and release excess water

  4. Combine onions and tomatoes, add salt and Highnoon Spice Scotch Bonnet Pepper to taste. Serve and enjoy. It intesifies as it sits.