Tomato, coriander and chilli salsa

Tomato, coriander and chilli salsa

Pebre

By
From
South American Grill
Makes
4 cups
Photographer
Bonnie Savage

This versatile Chilean salsa is a tasty accompaniment to most grilled meats and bread. Perfect for those who prefer a little spice in their meals.

Ingredients

Quantity Ingredient
2 onions, finely diced
4 vine-refined tomatoes, finely diced
1/2 green capsicum, seeded and finely diced
3 large handfuls coriander leaves, chopped
4 garlic cloves, finely chopped
2 long red chillies, seeded and finely diced
1/2 lemon juice
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon dried oregano

Method

  1. Soak the onion in cold water for 15 minutes, then rinse and drain well — this will help mellow the flavour.
  2. Combine the onion with all of the remaining ingredients, except the oregano, in a medium-sized bowl.
  3. Transfer to a serving dish and sprinkle the oregano over the top. Cover and refrigerate for 2 hours, to allow the flavours to develop.
  4. Serve the salsa as an accompaniment with grilled meat, chicken and fish.
  5. Any leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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