Fresh tomato salsa is a neat addition to lots of different meals. It goes great in salads, on meat and fish, or in tacos, quesadillas and burritos.
The secret to a good salsa is to use tomatoes and capsicums that are at room temperature. Chilled tomatoes seem to lose their flavor and don't have the same body as the room temperature equivalents.
Ingredients
- 4 ripe tomatoes at room temperature
- 1 capsicum
- 1 red onion
- 1 large red chili
- A large handful of chopped coriander (cilantro)
- Olive oil
- Red wine vinegar
- Juice of 1 lemon
- Salt and pepper to season
Put it all together
Finely chop the tomato, chili, onion and capsicum. Add a dash of red wine vinegar, lemon juice and olive oil without making it all too wet.
Tomato salsa will keep in the fridge for a 2-3 days so you can use on a couple of different meals.
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