SALSA
454g Unskinned tomatoes (Finely diced) 50g Red onion (Finely diced) (If using cooking onions dice, place in a sieve and rinse with boiling water to reduce onion strength) 5 – 10g green chillis (1 hot chilli) 30ml coriander (fairly finely chopped) Salt to taste 15ml fresh lime juice 5ml sugar
Serves: 4
Source: Mark Miller Salsas
METHOD
Thoroughly combine all the ingredients. Add a little sugar if the tomatoes are acidic, but make sure the salsa does not taste of sugar. Chill for at least 30 mins ,to allow flavours to combine.