Its simplicity makes this Mexican favourite a great all-purpose tomato salsa. It should be made on the day using the freshest ingredients. Vary the recipe by adding diced avocado for extra colour and flavour.

Makes

Preparation

5min

Skill level

Easy
By
Average: 4 (13 votes)

Ingredients

  • 3 tomatoes, diced
  • ½–1 fresh jalapeño chilli, finely chopped
  • 3 tbsp chopped coriander
  • ½ red onion, diced
  • 1 tsp salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Makes 2½ cups

Combine all the ingredients in a bowl and season to taste.