I’ve previously blogged my piri-piri rub recipe, as well as a fajita spice mix and a tortilla wrap recipe. The theme there was economy; making things better for less. However, I would say adding a shop bought tomato salsa to that would be counterproductive. Alas, I can’t plead economy here, because good fresh tomatoes are not cheap, but really are worth it.

It really is as simple as adding all these ingredients into a bowl and mixing.

Makes enough to serve 4 people with fajitas

  • 6 good medium sized tomatoes peeled and finely chopped
  • ½ medium red onion, finely chopped (if you can’t get hold of a red onion, use a couple of shallots instead)
  • 1 large garlic clove, crushed
  • Splash (a good teaspoon) of cider vinegar (white wine or rice wine vinegar would work just as well)
  • Splash (a good teaspoon) of lime juice (or lemon if preferred)
  • 1 tsp dried coriander
  • Salt and pepper to taste
  1.  To peel a tomato, pop it into a bowl of boiling water for 2 minutes then remove; the skin should just slip right off.
  2. Literally mix all the ingredients thoroughly and refrigerate for 30 minutes before serving. This amount of tomato will require more salt and pepper than you may think to bring out all the flavours.
Tomato Salsa
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