Tomato Salsa Recipe

• 1 to 2 tomatoes
• 1 small red onion or several spring onions (scallions)
• ½ small green capsicum
• 3 tablespoons of lime or lemon juice
• 2 tablespoons of coriander (cilantro)
• 2 teaspoons of grated lime or lemon rind
• ¼ to ½ teaspoon of minced chilli or a few drops of Tabacso sauce
• salt and pepper to taste

Finely chop the tomatoes, onions, capsicum and coriander. Combine all the ingredients and serve at room temperature. The yield of this recipe depends on the size of the tomatoes.

Tomato Salsa is best eaten fresh, but can be kept up to 3 days in an airtight container in the refrigerator. Serve with corn chips or as an accompaniment to nachos or tacos, or try it as a zesty sauce with meat, chicken or seafood.