Spring in a bowl (3)

13:16, April 02, 2011      

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4 large fleshy tomatoes

1 generous bunch fresh coriander

Juice of 1 lime/lemon

2-3 fresh red chili

1 small red onion

Salt, to taste


1. Wash and dry tomatoes and remove hard stalk ends. Finely dice.

2. Chop the fresh coriander and add to tomatoes.

3. Chop up the onion and squeeze the lemon juice over them. Add to the tomatoes,

4. Add the salt and adjust seasoning to taste. Chill until ready to serve.

Food notes:

This is a wonderful party dip, and it can be made in advance. In fact, the tomato salsa will improve with age, so to speak. I like using slightly under ripe tomatoes as the tartness works well in the pickle. Serve these with a bowl of chips or nachos and the fresh flavors will tingle on the tongue.

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