Fresh tomato salsa

Zingy, pingy mouth-feelings! Tortilla chip-dunking, burrito-topping, grilled steak-accompanying deliciousness.

It’s really lovely to use a combination of tomatoes if you can. Some big juicy ones, cut up small; some tiny sweet cherry tomatoes, simply quartered; and perhaps even a flavourful, knobbly green or yellow one, cut up to match.

• 400g tomatoes, diced
• ½ small red onion, finely chopped (I like to leave the cut up onion to soak in cold water for an hour – or more – and then drained to remove the raw sting of them)
• Large handful fresh coriander, chopped
• Juice of ½ lime
• ½ tsp sugar
• 1 tsp garlic oil
• 2 tbsp olive oil
• Salt

1. Just mix and serve. Zero complication, maximum yum.