Tomato Salsa (Pico de gallo-ish)

It is summer and tomatoes are abundant. Sun-ripened cherry tomatoes are sweet and apart from eating them with a sprinkle of sea salt, I like to turn them into salsa.

For a small bowl as a side, you’ll need:
10 – 12 cherry tomatoes
½ green chilli, seeds discarded (or leave them on, if you like it hot!)
1 tablespoon chopped Spanish/red onion
1 teaspoon chopped coriander leaves
1 tablespoon good quality extra virgin olive oil
2 tablespoon lime/lemon juice
Salt & pepper to taste

Dice tomato, discard seeds if you can (cutting it in half and squeeze before chopping). Add onion and chilli. In a jug, mix olive oil with lime or lemon juice, season with salt and pepper. Pour the mixture over tomatoes. Refrigerate for a few hours before serving. Drain off some of the liquid and garnish with chopped coriander.

You can serve them alongside other dishes, not limited to Mexican. It’s good served as dip and relish.