Sunday, 26 June 2011

Tomato Salsa

I love a fresh tomato salsa! It goes so well with spicy Mexican dishes or even just with nachos and cheese. Not that I'm allowed such things at the moment, or it would put my wedding dress fit in danger. Today it made a lovely accompaniment to some vegetarian fajitas.


  • 2 large tomatoes or a bag of cherry tomatoes
  • small bunch of coriander
  • juice of a lime
  • 1/2 tsp large-flaked sea salt or chunky rock salt

If the tomatoes have thick skin, blanch them in boiling water and quickly peel the skins off. Otherwise or afterward, roughly chop and put in a bowl. Finely chop the coriander, squeeze in the lime juice and combine with the tomatoes. Just before serving, add the salt and stir briefly; the tang of unexpected salt is a lovely contrast to the tomatoes.

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