Fresh Tomato and Coriander Salsa
Here is a tangy and coriander-fragrant salsa made with fresh tomatoes. It’s very easy, like all salsas. It goes brilliantly with tortilla chips, like all salsas. We have another salsa recipe which is made with tinned tomatoes and different herbs, the recipe is here. We like salsa and tortillas. Can you tell?
A brief word on chilli:
I use chilli flakes quite a lot, as you get used to how hot they are. But fresh chillies are very variable, sometimes you could eat a whole one and it tastes about as hot as a red pepper. Sometimes you taste a tiny bit and your mouth is on fire for forty-five minutes. So if you’re going for a fresh one, I BEG YOU to test it before it goes in. Here are the rules:
- Try a tiny little bit and see how hot it is.
- Remember that it gets hotter the closer to the stalk it is.
- Be very wary of the seeds, as they’re the hottest bit. I usually scrape them out unless the chilli tastes quite mild or I really need the extra heat.
- The RED HOT RULE is that you can add more, but you’ll ruin the dish if you add too much
- 250g tomatoes, any kind but the redder the better.
- ½ a small red onion, chopped as small as you can.
- 1 large clove of garlic, chopped or crushed
- chilli flakes – start with ¼ teaspoon and add another ¼ if you want it hotter. Or use fresh chilli- see above.
- 1-2 tbsp olive oil
- ¾ tsp red wine vinegar
- 20g (a nice handful) fresh coriander, chopped. Use the stalks as well if you want, they taste nice too.
- salt to taste.
Mix all the above together. Pour a glass of red wine. Drink some red wine. Eat the salsa with tortilla chips. Spoil your appetite because you can’t stop eating them.
That’s pretty much how it goes in our house.