salsa

Love your salsa!!?! Brighten up any meal with this salsa. Use as a dip, in your burritos enchiladas, alongside your Mexican rice, as a topping for bruschetta, in your salads or to add a hum to any rice or soup dish. The options are unlimited. Salsa: 8 ripe tomatoes 1/2 large bunch of fresh continental parsley 1 large bunch of fresh coriander 1 purple onion 6-12 slices of pickled jalapeño finely chopped 1 large clove of garlic, finely chopped 1-2 juice from limes, if you can't get limes use lemons extra virgin olive oil red wine vinegar - a splash Himalayan pink salt or sea salt freshly ground black pepper Optional: sweet corn kernels black beans Method: Dice the tomatoes Finely chop fresh herbs Peel and finely chop the onion and garlic and jalapenos (if not already done) Add all to the bowl and combine. Add lime juice and olive oil Season liberally with salt and pepper Toss and serve, or set aside to chill in the fridge until ready to serve.