For a recent boat trip my contribution to the munchies was fresh salsa. Everyone raved about it and asked for the recipe.
This really surprised me: salsa is so easy I never realised other people did not know how to make it.
So when I received a call from the Mexican Consulate, telling me about Mexican National Day taking place on September 15 to 16, it seemed an opportune time to give a recipe for this delicious condiment.
The recipe the Mexican Consulate offered was close to mine; the only difference is that mine includes fresh garlic and yellow onions, instead of spring onions, and I do not bother to peel and remove the seeds from the tomatoes.
The amount of chilli you add depends on the amount of spice you can tolerate.
SALSA 3 medium-sized tomatoes, diced 1/2 small onion, diced 1 clove garlic, minced Fresh chilli pepper, minced - to taste Fresh coriander, chopped Salt to taste Combine all the ingredients in a small bowl and let the flavours blend for at least an hour.
