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Salsa Mexicana

Condiment Vegetable 45 min

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.

Tip

  • 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.

Substitution

  • 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.