Ingredients
- ½ red onion, finely diced
- 2 Tbsp red-wine vinegar
- 2 fresh hot chillies, finely chopped
- 2 cloves garlic, finely chopped
- 4 large ripe tomatoes, halved widthways, gently squeezed to remove seeds and finely diced
- 30g (about ½ bunch) coriander leaves and stems
CORIANDER AND TOMATO SALSA
Method
- Put onions into a small bowl, cover with vinegar and leave for 30 minutes (this removes the pungent flavour)
- Drain onion, pressing hard to extract as much vinegar as possible
- Discard vinegar
- Wash and dry bowl and tip onion back in
- Stir in chilli, garlic, tomato and coriander (if tomatoes are a little tart a pinch of sugar will lift them up)
- Serve
Comments
This fresh-tasting salsa is great with fish, meats or perhaps used as a topping for flatbreads. It is best made with sun-ripened tomatoes and freshly grown coriander to get maximum flavour.
Thank you to Mcarthurs Berry Farm for supporting this demonstration.
To download a printable version of this recipe click here
