I make this salsa for burritos, tacos, nachos, loaded fries, as a jacket potato topping, to go with salad and probably loads of other things I can’t remember off the top of my head. It’s super easy, all you need is a knife and a chopping board.
6 plum tomatoes, chopped and de-seeded
1 red onion, finely chopped
10 jalapeno slices, finely chopped
1 tsp light brown sugar
1 tbsp extra virgin olive oil
small bunch of coriander, roughly chopped
1/2 tsp fine sea salt
1/2 tsp black pepper
Combine all of the ingredients in a bowl, with the juice of both limes.
To get the most juice that I can, I squeeze the using the legs of a nut cracker/garlic crusher.
Pop into the fridge for at least 20 minutes to marinate, although I find an hour is perfect if you have the time.