Ingredients: 1kg/2lbs tomatoes (We use a variety and include a few heirloom for their flavour when available), 1 small red onion (substitute with brown), a bundle of fresh coriander(cilantro), 1 large lemon, scotch bonnet, salt, black pepper.
Method: As shown above, chop tomatoes, add salt to bring out the juices. Finely mince the onion with your blender or food processor in a little sunflower oil (or other plain oil), or you can dice it very small with your knife. We used ourBamix for ease. Add onions and stir. Squeeze lemon over tomato mixture. Pulse the tomatoes and onions for a little. You want a thick, lumpy salsa, not a purée. Chop cilantro and a little scotch bonnet (no seed), add to tomatoes. Taste. Adjust with salt and freshly cracked black pepper to taste. Chill for at least 1 hours and serve. Also great after sitting in the fridge overnight.
CHEF’S NOTE: The steward likes the jus from the tomatoes to soak up fritters, bread, muffins, but you can pour it off when serving because it really should not be watery. It will be just as nice without it and you can call her over to drink it up. This is traditionally served with corn chips, but you can make your own chips with whole wheat pita or arab bread or even with regular whole grain bread flattened with a rolling pin then cut into triangles and toasted in the oven on a baking sheet. This goes well with our Spicy Tuna Fritters for a party, picnic or potluck. The steward took it to the UAE foodistas picnic in the park.