This salsa of ripe tomatoes with fresh herbs, jalapeno pepper and lime is a perfect accompaniment to sturdy pieces of grilled meat from the barbecue.
The freshness combined with the spicy makes a good counterpart to a greasy steak. Prepare the salsa at least 4 hours in advance to make sure that the flavours can blend.
Recipes with Mexican tomato salsa
Mexican tomato salsa
This salsa of ripe tomatoes with fresh herbs, jalapeno pepper and lime is a perfect accompaniment to sturdy pieces of grilled meat from the barbecue.
Servings: persons
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Ingredients
- 4 ripe tomatoes
- ½ red onion
- 4 sprigs coriander
- ¼-½ jalapeno pepper
- 1 stalk spring onion
- pinch smoked paprika
- ½ lime juice and zest
- splash sunflower oil
- black pepper freshly grounded
- fleur de sel
Instructions
- Cut the tomatoes into quarters and remove the seeds. Cut the flesh into cubes and scoop into a bowl.
- If desired, remove the seeds and membranes from the jalapeno pepper. If you like spicy food, include them in the dish. Finely chop the pepper and add it to the tomato.
- Clean the red onion and finely chop it. Add that as well.
- Cut the spring onion into thin rings and finely chop the coriander. Add together with the smoked paprika powder.
- Add a generous dash of oil, juice and zest of the lime, fleur de sel and possibly a little bit of freshly grounded pepper. Mix well and taste if the salsa has enough flavour. Keep in mind that the flavours will continue to blend in the refrigerator.
- Leave in the fridge to marinate for at least 4 hours and then taste again to check if the salsa has enough flavour.
