salsa (salcita de jitomate)rating:
8 ripe, firm tomatoes, skinned* and finely chopped
15 sprigs fresh coriander, finely chopped
1 onion, finely chopped (use a large shallot for a more delicate flavour)
4 green chillies, seeded and very finely chopped
juice of one and a half limes or one lemon
1/4 teaspoon salt
1/2 teaspoon black pepper
20 minutes before serving, mix all ingredients together thoroughly and put in fridge. Serve with tortillas or as a topping for taco shells. Can also be eaten with chunks of pitta bread. NB This does NOT keep, so eat it all at one sitting.
* To peel tomatoes, first pierce their skins lightly with a sharp knife, then put them in a bowl and cover them with boiling water; leave for 11/2 minutes, then drain, plunge into cold water and peel them. Cut each tomato in half, lay cut-side down and slice into tiny dice.