Mexican Tomato Salsa
This is lovely served with plain grilled fish.
This recipe is from Delia's Summer Collection. Serves 4
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.
You can also watch How To Skin and De-seed Tomatoes in our Cookery School Video on this page.