By Camille Gibson
I love salsa. It’s a wonderful way to use up leftover vegetables, herbs or even fruit. Whip it up in no time at all, and dollop it over just about anything to add a lively, fresh kick to your meal.
This is my recipe for a simple tomato salsa. If I’m feeling fancy I’ll add some chopped mango, or cooked black beans. Its also delicious without the jalapeno peppers, so just miss them out if you have sensitive, small mouths to feed.
Add to wraps to jazz them up, to potatoes, salad or simply dunk your favourite bread for a quick snack.
20 very ripe tomatoes, halved and seeded
2 small red onions, very finely chopped
2-4 jalapeno chili peppers, very finely chopped (optional)
one generous bunch of coriander, chopped
juice of 2 limes
salt and pepper to taste
Dice the tomato halves.
Add the onions, coriander and lime juice.
Add the jalapeno chilis to taste. 2 peppers will add a nice kick. 4 peppers will create a fiery salsa.
Season with salt and pepper.