CORIANDER AND TOMATO SALSA
This fresh-tasting salsa is great with fish, meats or perhaps used as a topping for flatbreads. It is best made with sun-ripened tomatoes and freshly grown coriander to get maximum flavour.
makes enough for 4-6 side servings
½ red onion, finely diced
2 Tbsp red-wine vinegar
2 fresh hot chillies, finely chopped
2 cloves garlic, finely chopped
4 large ripe tomatoes, halved widthways, gently squeezed to remove seeds and finely diced
30g (about ½ bunch) coriander leaves and stems
Method
Put onions into a small bowl, cover with vinegar and leave for 30 minutes (this removes the pungent flavour). Drain onion, pressing hard to extract as much vinegar as possible. Discard vinegar. Wash and dry bowl and tip back in. Stir in chilli, garlic, tomato and coriander (if tomatoes are a little tart a pinch of sugar will lift them up). Serve.
makes enough for 4-6 side servings
½ red onion, finely diced
2 Tbsp red-wine vinegar
2 fresh hot chillies, finely chopped
2 cloves garlic, finely chopped
4 large ripe tomatoes, halved widthways, gently squeezed to remove seeds and finely diced
30g (about ½ bunch) coriander leaves and stems
Method
Put onions into a small bowl, cover with vinegar and leave for 30 minutes (this removes the pungent flavour). Drain onion, pressing hard to extract as much vinegar as possible. Discard vinegar. Wash and dry bowl and tip back in. Stir in chilli, garlic, tomato and coriander (if tomatoes are a little tart a pinch of sugar will lift them up). Serve.
Alison Lambert
