About this recipe:As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chilli, green rice, stir-fried vegetables, rich roast onions plus coriander and cabbage slaw (all of which can be found on this site).
85g (3 oz) red onions
3 cloves garlic
750g (1 lb 10 oz) tomatoes
1 to 2 green chillies, deseeded and finely chopped
3 tablespoons finely chopped fresh coriander
1/2 teaspoon sugar
juice of 3 limes
1 pinch salt
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Method Prep:20min › Ready in:20min
Very finely chop the onions and garlic. Cut the tomatoes into quarters, scoop out and discard the seeds and dice the flesh. You must chop the ingredients by hand or the sauce will be too liquid.
Put all the ingredients into a bowl and mix well. Chill for no more than 1 hour before serving to preserve the fresh flavours.
Nutrition is calculated for one serving of black bean chilli, green rice, salsa cruda, stir-fried vegetables, rich roast onions plus coriander and cabbage slaw (all found on this site).