Tomato Salsa

While there is an endless selection of prepared salsa in the supermarket which taste processed, and there are hundreds or recipes, I feel my recipe is an easy to make, lovely, tasty version of this classic. Nothing beats a homemade salsa, and my favourite basic salsa not only makes a tasty dip, but an amazing accompaniment to so many dishes. Fab with barbecued fish, steak and lamb.

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400g of Salsa

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Prep: 10 Minutes

Ingredients

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150g tomatoes, diced
150g cucumber, deseeded and diced
30g coriander, finely chopped
20g mint, finely chopped
1 medium green chilli, finely chopped (for a milder salsa deseed)
1 small red onion, peeled and finely chopped
1 garlic clove, peeled and crushed
2 tbsp caster sugar
1 tsp maldon salt or similar salt
Juice of 1 lime
30ml olive oil

Method

Place all the ingredients in a large bowl and mix together until well combined. Cover with cling film and leave for 30 minutes to 2 hours at room temperature for the flavours to develop. Serve or refrigerate until ready to serve. The salsa will keep for 2-3 days refrigerated.