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.

Leave a Reply

Your email address will not be published.