Mexican Tomato Salsa

This is the perfect accompaniment for any grilled white fish.  I usually team it up with sea bass fillets as they cook in minutes under the grill/broiler and the skins are easily lifted off before eating.

The salsa is invitingly hot with the red chilli, and full of flavour with the addition of snipped fresh coriander and chopped red onion.

The tomatoes for the salsa are quartered, deseeded and then chopped.  The seed centres can be saved and used for a tomato sauce as given in the Potato Gnocchi post earlier.

Ingredients:

10 ripe medium tomatoes,  quartered and deseeded, then chopped.
1 medium red onion, peeled and chopped.
1 red chilli, halved, deseeded, and finely sliced
a handful of coriander, snipped with scissors into small pieces
1 Tablespoon extra virgin olive oil
Juice from one lime
1 Tablespoon salt
sprinkling of mixed seeds (optional)

Mix all the ingredients in a large salad bowl.  Cover and allow flavours to permeate throughout all ingredients for about 30 minutes at room temperature.  Serve.

© Judy Labi 2013