Ingredients

The following ingredients have 4 Servings
  • 600 g (3 cups chopped) Perino Grape Tomatoes (See Note 1)
  • 1 small red/purple onion (See Note 2)
  • 1/2 - 1 jalapeno (See Note 3)
  • 1 tbsp fresh coriander/cilantro leaves - finely chopped
  • 1 tbsp lime juice - freshly squeezed (See Note 4)
  • 1 tbsp extra virgin olive oil
  • sea salt and freshly ground black pepper - to taste
  • corn chips, guacamole, sour cream etc.

Instruction

  • Cut the tomatoes in quarters and add to a medium size bowl.
  • Peel and finely chop the red onion and add it to the tomato.
  • Cut the jalapeno chilli in half and remove the seeds if less heat is required, then finely slice the chilli.
  • Next, add finely chopped coriander/cilantro, olive oil, lime juice, sea salt and pepper. Toss together and check that the seasoning is to your taste. Serve immediately.
  • If not serving immediately, add the salt just before serving. If added in advance, the salt will draw moisture from the ingredients and the salsa will become watery. Just cover and set aside for a short time to let the flavours develop.The salsa will have the best flavour when served at room temperature. Refrigerating tomatoes dulls their flavour.