Thursday, June 24, 2010

Tomato and Coriander Salsa

Tomato and Coriander Salsa

by Trevor Thornton

Makes 1 x 350g jar

Difficulty Easy

3 large beef tomatoes
3 tbsp fresh coriander, finely chopped
1 medium onion, finely chopped
2 red chillies, depending on hotness
2 limes juice only
Sea salt and freshly ground black pepper
Olive oil


Firstly cut the tomatoes in half and remove the core. Discard the core. Chop the tomato into a fine dice and set aside. Slice the chillies in half and scrape out the seeds and discard. Finely chop the chillies and set aside.

Place the chopped tomatoes, coriander, onions, and chillies into a bowl and thoroughly mix. Add the juice of one lime and taste. Add the juice of the second lime depending on the taste. Season with salt and pepper and loosen the mixture with olive oil. Taste the salsa when finished and if the salsa is too bitter add a teaspoon of sugar to balance the salsa.

Place the salsa into a clean sterile jar and pour a thin film of olive oil on top to over the salsa. This will keep for 4-5 days in a fridge.

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