← Nouns Cooking · Mexican

Ingredients

• 500 g ripe plum tomatoes (about 4), diced
• ½ small white onion, finely chopped
• 2 serrano or jalapeño chillies, finely chopped
• 20 g Coriander (cilantro), chopped
• 1 Lime, juiced
• ½ tsp Salt

Method

1. Put the chopped onion in a sieve and rinse it under cold water, then shake dry; this takes the harsh edge off.
2. Dice the tomatoes into small, even pieces, discarding any very watery seeds if your tomatoes are juicy.
3. Combine the tomatoes, onion, chillies and coriander in a bowl. Add the lime juice and salt and toss well.
4. Leave for 10 min so the flavours mingle, then taste and adjust the salt, lime and chilli. Serve with tacos, eggs, grilled meat or chips.

Tips

• Make it no more than a few hours ahead; the tomatoes go soft and watery if left overnight.
• Seed the chillies for a milder salsa, or leave the seeds in for more kick.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Rick Bayless