Mexican spicy tomato salsa

Mexican spicy tomato salsa

By
From
From Pasta to Pancakes
Photographer
Claire Peters

Ingredients

Quantity Ingredient
2 tomatoes, deseeded and chopped finely
1 red chilli, deseeded and chopped finely
1/2 red onion, chopped finely
1 tablespoon coriander leaves, chopped
2 tablespoons olive oil

Method

  1. Place all the ingredients in a bowl and mix together well. Taste, and season with salt and pepper.

Optional extras:

  • If you fancy a bit more of a kick, add 2 drops of Tabasco sauce.

Leftovers:

  • Keep covered in the fridge for up to 2 days.
Tags:
student cooking
easy
healthy
budget
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