Classic Mexican Tomato Salsa
Over a year ago
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Ingredients
Accompaniment
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Method
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1. Chop the chillies and finely chop the onion, put in a bowl with the lime juice and rind, stir the mixture gently.
2. Cut a small cross in the base of each tomato. Place the tomatoes in a heatproof bowl and pour over boiling water to cover.
3. Leave the tomatoes in the water for 30 seconds, then lift them out using a slotted spoon and plunge them into a bowl of cold water to prevent them cooking further. Drain. Remove the skins.
4. Dice the peeled tomatoes and put them into a bowl. Add the onion and lime mixture. Chop the corriander finely.
5. Add the corriander and the chillies to the salsa. Mix together and season with salt. Cover and chill for 3-4 hours. Serve with tortilla chips.
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