Serves 4 – 30 mins
Is there anything nicer with a Mexican than a freshly made tomato salsa? The jars are no comparison. This recipe as well as the guacamole can turn fresh tomato-phobic children (both of mine) into fighting for the last spoonful!
Ingredients
1 large white onion
Grated rind and juice of 2 limes
8 ripe tomatoes
1 tsp of ground cumin
1 large bunch of coriander
1/4 teaspoon of white sugar
Jalapeno/Serrano chillies from the jar finely chopped
METHOD
Step One
Finely chop the white onion place in bowl with the lime juice and rind(the lime juice helps soften the onion)
Step Two
The tomatoes have to be peeled, seeded and chopped, I do this in a large batch and split between guacamole(see recipe)and salsa therefore not repeating the same job again. Cut a small cross in the base of each tomato and place in a heat proof bowl. Pour boiling water over to cover.
Step Three
Leave the tomatoes in water for about 3 minutes then lift them out of the eater using a slotted spoon and transfer to a bowl of cold water. Drain the bowl. The skins will have began to peel back from the cross that you made. Remover the skins and quarter the tomatoes, remove the seeds and chop the flesh – set aside.
Step Four
Put the diced tomato in a bowl and add the chopped onion and lime mixture.
Step Five
Finely chop the coriander and add to bowl.
Step Six
Add the chillies and sugar and gently mix until sugar has dissolved and all the ingredients have been coated in the lime juice.Taste to ensure you are happy with the seasoning
Step Six
Cover the salsa and place in fridge for at least an hour to allow the flavours to blend. Then eat!
I love this salsa it is so clean and fresh tasting, it keeps well for about 3 days in the fridge