Tomato Salsa with Coriander, Chilli and Lime

I have served up this salsa at the Wimbledon Guild Fair for many years and it is always a firm favourite. It is such a versatile salsa, it goes with almost anything. Lovely dolloped over a piece of grilled fish, or equally delicious alongside a nice steak. It can be piled into wraps, Tacos, Quesadillas, on sweet corn fritters, with croquetas, excellent with avocado, in a burger or on nachos or on a chilli.

I have used this salsa in countless recipes on this blog but I have never actually featured it on its own. So here it is. Having said that the recipe is vague as it really is up to you to get the balance of sweet tomatoes, heat from the chillies and sour lime that you like. I am not keen on a lot of raw onion, but others are. I like lots of fresh coriander instead.

Anyway, I will be serving up at Holy Trinity Fair tomorrow, so come along to the Riverford stand if you would like to try some!

Tomato Salsa with Coriander, Chilli and Lime

1 fresh red chilli (very finely chopped)

1 spring onion or ½ a small red onion (very finely chopped)

6 large tomatoes (cut in 1/8ths ) or 15 cherry tomatoes tomatoes (quartered)

Juice of a lime

Small bunch of Coriander (finely chopped)

Glug of good extra virgin olive oil

Sea salt

Mix chilli, lime juice and olive oil together.  Season well.  Stir in rest of ingredients.  Allow to sit for a few minutes and check seasoning again.

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