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
- 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
- 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.