We love this fresh salsa recipe, the lime and salt bring really bring out the juiciness of the tomatoes. Great for barbecues, salads or a tasty sharing plate when friends call around.
Tips before you begin:
- The tomatoes are the star of the show in this recipe so choose juicy, red, flavoursome varieties like Wexford Tomatoes’ Plum or Roterno varieties.
- Roll the lime around on the counter before halving to increase its juice potential
- Removing the white pith of the chillies reduces the heat (spiciness); so remove as much or as little as you like depending on your heat preference.
- When preparing this salsa remember the Mexican flag, think green, white and red, only chop the ingredients in reverse order!
Ingredients:
• 2 plump Plum Wexford Tomatoes
• Half a medium white onion
• 2 medium sized cloves garlic
• Half a lime
• Sea salt
• Handful of fresh finely chopped coriander
• 1 green chilli
Method:
- Remove the green stem from the tomatoes and cut a v into the centre of the tomatoes to remove the small core.
- Dice both tomatoes into very small cubes (this is important as the small pieces gets the juices flowing) and place in a bowl, squeeze the juice of half a lime over the tomatoes and add generous sprinkling of salt (to your taste) and mix well together.
- Thinly slice half an onion and two cloves of garlic, cut into small pieces and combine with the tomatoes.
- Deseed the green chilli (remove/leave the white inner pith to suit your heat preference). Slice the green chilli thinly and combine with the tomato mixture.
- Finally add in the chopped Coriander to the bowl, mix, chill and enjoy!
- Don’t forget the tortillas, this is best served with unseasoned tortilla chips so you get all the flavour of the salsa. For a healthier alternative (or for when you run out of tortilla chips) simply toast Lebanese flat bread and slice into small quarters, pop in to a separate bowl and serve along with the salsa.
{This is a portion for one, just multiply the measurements depending on how many servings you require.}
