Tomato salsa is a normal part of many Mexican meals and snacks. It can be served with most meals in Mexico as an accompaniment in a similar way to guacamole, tortilla chips and habanero sauce.
You’ll need (provides a bowl for around 4-6 people as a dip or accompaniment to main meal):
- 5-6 medium tomatoes
- 1 small onion, or half a bigger one. Red onions are good to use, or a medium sized shallot
- 2 Tablespoons of fresh chopped coriander (fresh is so much better than dried so do try to get fresh).
- The juice of 1 lime
- 1 chilli, red or green
- Salt to flavour
- Remove the skin from the tomatoes. To do this, cut a cross into the skin on the base of each tomato and place in a pan. Cover with boiling hot water and leave for 3-5 minutes. Remove from the hot water and put them in a bowl of cold water (use of a holey or slotted spoon if helpful). Leave them in the cold water for a minute or so and the drain the water off. The skins should then slip off with-out much effort on your part. Throw the skin away.
- Slice the tomatoes and remove and discard the seeds. Chop the remaining tomato flesh into cubes approximately ½ - 1 cm in size. Put these in a bowl while you do the rest.
- Finely dice the onion and mix into the tomatoes.
- Deseed the chilli and chop them finely.
- Chop the coriander and mix this, the lime juice and the chillies into the tomatoes and onions.
- Sprinkle with a small bit of salt.
- Try adding a chopped red pepper to give a different (pepper-ish) flavour. For a smoked pepper flavour, grill the peppers until the skin turns black, remove the skin then chop the peppers and add them to the salsa.
- You could also mix in a small crushed garlic clove, but ensure it’s thoroughly mixed in.
- You could add a few other ingredients like chopped olives, a splash of extra virgin olive oil, some chives, some parsley or ground black pepper.