There is nothing like a fresh salsa on a hot day. If you’re not too keen on chillies or hot food you can leave them out or just add a little bit, the best part about salsa is that you can make it to your tastes.
- 2-3 medium sized fresh tomatoes
- 1/2 red onion
- 2 red chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
- Juice of one lime
- 1/2 cup chopped coriander
- Salt and pepper to taste
- Pinch of dried oregano
- Pinch of ground cumin
Start by roughly chopping the tomatoes, chillies, and onions. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for more heat.
Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don’t have a food processor, you can finely dice by hand.
Place in a serving bowl. Add salt and pepper to taste. If the chillies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chillies, or add a little more ground cumin.
Let sit for an hour for the flavours to combine then serve with quesadilla, corn chips or nachos.