Mexican Tomato Salsa
I needed a salsa recipe to go with my Mexican Beef Stew, so I googled a recipe and came across this one. It was perfect. We loved it.
I have chopped my tomatoes and onions roughly in the one photographed above (as I was in a rush) but I suggest doing the tomatoes a little smaller and the onions I would next time chop in a small food processor. If using as a side to a stew it doesn't matter if it is chunkier, but if you want it as a dip, you need to take the time and do it properly.
Salsa is brilliant as it can be served as a salad, a sauce or a relish.
Either way, we do love this one. Give it a try, it is fresh, it is fragrant, it is delicious.
I have chopped my tomatoes and onions roughly in the one photographed above (as I was in a rush) but I suggest doing the tomatoes a little smaller and the onions I would next time chop in a small food processor. If using as a side to a stew it doesn't matter if it is chunkier, but if you want it as a dip, you need to take the time and do it properly.
Salsa is brilliant as it can be served as a salad, a sauce or a relish.
Either way, we do love this one. Give it a try, it is fresh, it is fragrant, it is delicious.
Recipe
Recipe adapted from www.deliaonline.com but can also be found in Delia Smith's "Summer Collection"
Serves 4
4 large firm tomatoes, skinned and deseeded
1 fresh green chilli, halved and deseeded
1/2 medium red onion, finely chopped
2 heaped tablespoons chopped fresh coriander
Juice of 1 lime
Salt and freshly ground black pepper
Serves 4
4 large firm tomatoes, skinned and deseeded
1 fresh green chilli, halved and deseeded
1/2 medium red onion, finely chopped
2 heaped tablespoons chopped fresh coriander
Juice of 1 lime
Salt and freshly ground black pepper
First skin the tomatoes. Cut a small cross in the top of each tomato. Place the tomatoes in a bowl and cover with boiling water for about 1-2 minutes. Drain, cool and peel away the skins from the cross down, they should come off easily, discard the skin. Deseed the tomatoes.
I quite like using a bread knife to chop tomatoes, but you can just use a really sharp knife. Chop the tomatoes into a 5mm dice. Put the diced tomatoes straight into your serving bowl.
Chop the chilli very finely and add it to the tomatoes.
Add the onion, coriander and lime juice. Season with salt and pepper. Mix well to combine. Cover and leave for at least one hour before serving.
I quite like using a bread knife to chop tomatoes, but you can just use a really sharp knife. Chop the tomatoes into a 5mm dice. Put the diced tomatoes straight into your serving bowl.
Chop the chilli very finely and add it to the tomatoes.
Add the onion, coriander and lime juice. Season with salt and pepper. Mix well to combine. Cover and leave for at least one hour before serving.
Enjoy!
