Mexican Tomato Salsa

Salsa has the advantage of being a salad, sauce and relish all in one. There's no fat or sugar in it, and the flavour's wonderful. The small, squat, green chillies are not too hot, so if you'd like a little more kick to this you can add a few drops of Tabasco.

Serves 4

This recipe is taken from Delia Smith’s Summer Collection and has also appeared in Sainsbury's Magazine (Guide to Fish Cookery).

Mexican Tomato Salsa
 4 large firm tomatoes, skinned and deseeded
 1 fresh green chilli (the fat squat variety that isn't too fiery), halved and deseeded
 ½ medium red onion, finely chopped
 2 heaped tablespoons chopped fresh coriander
 juice 1 lime
 salt and freshly milled black pepper


First, using a sharp knife, chop the tomatoes into approximately ¼ inch (5 mm) dice straight into a serving bowl. You can watch How To Skin and Deseed Tomatoes here

Next, chop the chilli very finely before adding it to the tomatoes.

Add the onion, coriander and lime juice, and season with salt and freshly milled black pepper.

Give everything a thorough mixing, then cover and leave on one side for about an hour before serving.

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