Salsa Mexicana

Ingredients

• 0.333 cup coriander
• 1 garlic clove
• 1 jalapeno
• 0.5 lime
• 4 roma tomatoes
• 0.5 tsp salt
• 0.5 white onion

Method

1. 1.

   Dice tomatoes by hand into ~5 mm cubes. Don't seed.

2. 2.

   Combine everything in a bowl. Stir gently.

3. 3.

   Rest 30 minutes at room temperature.

4. 4.

   Taste. Adjust salt and lime just before serving.

Tips

• Knife only — a blender turns it into pink soup.
• Don't refrigerate before serving. Cold tomato loses flavour.
• Make within an hour of eating. After that it weeps.

Substitutions

• Roma tomatoes: truss tomatoes, seeded. Avoid cherry.
• Serrano: jalapeño, or 1/2 long red chile.
• White onion: brown onion soaked 10 min in cold water to mellow.