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.
- 3 tomatoes, diced
- ½–1 fresh jalapeño chilli, finely chopped
- 3 tbsp chopped coriander
- ½ red onion, diced
- 1 tsp salt
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.
Makes 2½ cups
Combine all the ingredients in a bowl and season to taste.