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.
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This recipe is taken from Delia Smith’s Summer Collection and has also appeared in Sainsbury's Magazine (Guide to Fish Cookery).
First, using a sharp knife, chop the tomatoes into approximately ¼ inch (5 mm) dice straight into a serving bowl. 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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The first time I ever used Tabasco (hot chilli sauce) was when I made my first guacamole. This spicy Mexican purée, made with fresh avocados, chillies and ripe tomatoes, is still a great favourite.
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