If you’re making this recipe, then it works well to also make the guacamole at the same time to save time prepping some of the ingredients and then you could make some fajitas, tacos or loaded nachos like below (a handful of tortilla chips, plenty of grated cheese melted in the microwave or under the grill, topped with guacamole, salsa, sour cream and chillies if you like them!).
This salsa also works brilliantly as bruschetta by replacing the coriander with some chopped fresh basil, omitting the lime and using a bit more extra virgin olive oil. Use this on crackers, oatcakes and wholegrain krisprolls for an Italian style bruschetta.
It’s completely up to you whether you want to take the extra step of peeling your tomatoes, but I much prefer to peel mine as I’m not keen on bits of skin in my tomato salsa.
Try to use ripe but slightly firm tomatoes for this recipe. If the tomatoes are too ripe they can turn to mushy and unripe tomatoes are just not as nice and sweet. I prefer vine ripened tomatoes for this recipe, but beefsteak, salad, plum or cheery tomatoes will all work fine (although cherry tomatoes can be a bit fiddly to prepare).
- 3 medium ripe tomato peeled, de-seeded & diced
- ½ small red onion finely diced
- 1 pan boiling water (if peeling the tomato skin)
- 1 bowl icy water (if peeling the tomato skin)
- ½ medium lime the juice of
- 3 tbsp apple cider vinegar (or white/red wine vinegar)
- 1 whole clove of garlic crushed
- 1 small bunch fresh coriander leaves (or flat leaf parsley) chopped
- 1-2 whole fresh chillies (optional) chillies of your choice
- 1 tsp extra virgin olive oil
- Start by finely dicing the red onion as small as possible, place into a bowl and pour over enough apple cider vinegar to cover, then set aside for 20-30 minutes to lightly pickle
- Optional step to peel the tomato skins: Cut a cross in the bottom of the tomatoes (just deep enough to score the skin), place in a pan and cover with boiling water and heat on high for approx. 1-2 minutes or until the skins start to peel back slightly. Remove from the pan, place into icy cold water to stop the cooking and then peel the skins from the tomatoes
- Chop the tomatoes into quarters, remove and discard the seeds (or reserve for using in another meal/recipe), then dice into small pieces
- Roll the lime on the surface of your worktop a few times backwards and forwards with the palm of your hand, slice in half and then squeeze the juice of half the lime into the tomato and stir through
- Add crushed clove of garlic to the tomato and mix
- If adding chilli, finely dice and deseed then add to the tomatoes (add as much or as little to your liking) reserving a couple of slices for garnishing
- Finely chop fresh coriander or flat leaf parsley, reserve a small amount to garnish, but add the rest to the salsa and stir through
- Drain and discard the vinegar (or use for salad dressing) from the chopped onion, add to the salsa and stir through well
- Add a tsp of extra virgin olive oil and stir (add more if you feel it needs more)
- Taste the salsa and season with salt & ground black pepper to your liking. Decant into a dip bowl and cover if you plan on refrigerating and serving later. To serve, sprinkle with some leftover fresh chopped coriander or flat leaf parsley and slices of chilli