Fresh Tomato Salsa, or how to use up the limes.

Part two of how to use up those millions of limes is about salsa. And it failed. Failed entirely to use up my overabundance of limes. It did, however succeed in being delicious. Spicy, tangy, hot and sweet all at the same time, which I thought was Thai cuisines thing, but no, apparently Mexico is in on it too.

Being Australian, and living in Sydney, I have had almost no exposure to Mexican food, and those bland starchy Aus-Mex meals I have had have certainly failed to enamour me to the cuisine. But I read, and on paper (well, ok, on the internet) Mexican food comes across as interesting, diverse and most importantly, delicious.

So I made Fresh Tomato Salsa, and used up one measly lime in the process, but it was worth it. Sweet tomatoes, sour lime, fragrant coriander and hot chilli combined to form a thing of great beauty. We ate the entire bowl-full piled atop fillets of surprisingly bland Snapper. Well, bland compared to the salsa flavour explosion.

Fresh Tomato Salsa
(adapted from Simply Recipes)
2 medium ripe tomatoes, finely diced
1/2 red onion, diced
1/2 cup finely chopped coriander (i chop the stems and leaves separately, stems finely and leaves a little chunkier)
1/2 red chilli, finely sliced.
1 clove garlic, smusched up with some sea salt
1 lime, juiced
salt and pepper to taste

Mix all ingredients together, leave for an hour or so to let the flavours develop (eat this straight away and you will regret it, trust me). Eat with chips, or as an accompaniment to grilled chicken or fish.

We ate ours with some pan friend snapper, and a green salad.