1 fresh hot green chili pepper, seeded and
chopped
1 garlic clove
1/2 red onion, coarsely chopped
3 spring onions, chopped
1/2 cup fresh coriander leaves
1.5lb ripe tomatoes, seeded and roughly
chopped
1-3 canned green chilies
1 tbsp olive oil
2 tbsp fresh lime or lemon juice
1/2 tsp salt, to taste
3 tbsp tomato juice or cold water
Method :
In a food processor or blender, combine
the fresh green chili, garlic clove, chopped red onion, spring onions
and fresh coriander leaves. Process together until everything is finely
chopped. Add the
tomatoes, canned chilies, olive oil, lime or lemon juice, salt and
tomato juice or water. Pulse on and off until chopped; the tomato salsa
should be chunky. Transfer to a bowl and taste for seasoning. Leave to
stand for at least 30 minutes before serving. This salsa is best served
the day it is made.
Makes 3-4 cups
For less heat, remove the seeds from both
fresh and canned chillies.
