Recipes
TEXMEX TOMATO SALSA
(Serves 6)
TEXMEX TOMATO SALSA
(makes about 1 ½ cups)
• 300g (about 4 roma or 2 medium-small round) ripe tomatoes
• HOT - 2 birds eye chillies, including seeds OR MILD - 1 large red chilli, deseeded - finely chopped
• 15g (about 12 large sprigs) coriander, stems and leaves chopped
• 2 cloves garlic, peeled and very finely chopped (optional)
• 50g red onion, peeled and finely chopped
• 3 tsp fresh lime juice
• 1 tsp salt, or to taste
• 1 tsp sugar, or to taste
1. Core the tomatoes, deseed (to remove moisture) and finely dice the flesh by slicing it into roughly 1/4-inch thick strips one way, then cutting strips into a small dice. Place in a small bowl.
2. Add all other ingredients, and gently mix together. Taste and season to your preference, and let stand if you have a little time, for the flavors to meld before serving. Can be refrigerated for 2-3 days.
The secret to the Salsa is making it to suit your own tastes. The proportions are not a science, so you should use the recipe as a starting point, then adjust the chilli, onion, lime & seasoning to a balance you enjoy.
Enjoy with some toasted pita pieces or corn chips, icy cold beers or cocktails, and great friends!!
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