Preparation
- Halve the tomatoes, scoop out the seeds and finely dice the flesh. Dice the onion, deseed and finely chop the jalapeño, and finely chop the garlic and coriander.
- Combine all the ingredients with the lime juice, salt and pepper in a bowl.
- Cover and chill for at least 1 hour so the flavours can come together, and taste before serving.
- The salsa is best on the day it is made, but keeps in the fridge until the next day.
Drink with it
Pale lager · excellent match
Mexican lager, ice cold, with a wedge of lime
The classic drink with salsa and chips: cold and carbonation tame the heat of the jalapeño, and the slim malt note lets tomato and coriander take the lead.
Pils or Helles: What's the Difference?Tequila blanco · excellent match
Tequila blanco as a Paloma or highball with soda and lime, over ice
Green, peppery agave notes pick up the coriander and jalapeño, the lime in the glass meets the lime in the salsa, and ice and soda keep the alcohol low.
Tequila Blanco, Reposado, and Añejo: what aging changesWhite wine · excellent match
Sauvignon Blanc, young and unoaked, well chilled
Grassy, green notes and firm acidity meet coriander, jalapeño and lime juice; because the wine is sharp enough itself, it does not taste flat next to the salsa.
Which wine pairs with food? A simple approach to choosingLondon dry gin · good match
London Dry gin as a gin and tonic with a slice of lime, plenty of ice
Juniper and citrus peel find a bridge in coriander and lime, and tonic and ice make the gin a light companion.
London Dry Gin: does it have to come from London?