Homemade Tomato Salsa

This is the best tasting homemade salsa, packed full of fresh ingredients and the best extra virgin olive oil. I much prefer fresh tomatoes in my salsa, as they taste brighter and provide a better texture. If it's the dead of winter and juicy, red tomatoes are nowhere to be found, you can, of course, use canned. Just make sure you pick a can with no added ingredients, like basil, and drain the tomatoes of their juices.

During the summer months, when tomatoes are at their best, I can not think of a better way to use them than in a fresh zingy salsa. This fresh salsa will last for about a week tightly sealed in the refrigerator. So you can keep coming back for a snack! Just be sure to have a bag of your favourite tortilla chips, some guacamole and you're all set.

Ingredients:

6 ripe tomatoes

1 big bunch of fresh coriander

1 onion

2 fresh jalapeño or green chillies

1 large clove of garlic

1-2 limes

Extra virgin olive oil

Method:

Finely chop the tomatoes and coriander (stalks and all) and place into a large bowl.

Peel and finely chop the onion, de-seed and finely chop the chillies, then scrape into the bowl.

Peel and finely grate in the garlic.

Squeeze in the juice from 1 lime, add 2 tablespoons of extra virgin olive oil, and mix well. 

Season to taste with sea salt, black pepper and more lime juice, if needed.

Serve straight away or cover and set aside for a few hours, to let all those flavours develop.