
500 g (1 lb) ripe tomatoes, skinned and deseeded 1 small onion, finely chopped | |
1-3 green chillies, deseeded and finely chopped 1 tablespoon white vinegar | |
pinch of sugar 2 tablespoons chopped fresh coriander or parsley | |
freshly ground black pepper |
1. | Finely chop the tomatoes by hand or process very briefly in a food processor or blender. Mix with the remaining ingredients. |
2. | Leave for 30 minutes for the flavours to infuse. |
3. | The salsa will keep for up to a week in the refrigerator. |
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