Chilli Salsa

Instructions

1. 1

   Dice your tomatoes into small, uniform pieces and place them in a large mixing bowl.

   Tip: Use tomatoes that are ripe but still firm so they hold their shape better in the salsa.

2. 2

   Wearing gloves, slice the red chilli peppers in half lengthwise, remove the seeds and white membrane, then mince the flesh finely.

   Tip: Leave some seeds if you prefer extra heat, or remove all of them for a milder version.

3. 3

   Add the minced chilli, finely chopped red onion, and minced garlic to the tomatoes.

4. 4

   Pour the lime juice over the mixture and sprinkle in the salt, black pepper, and cumin powder.

   Tip: Start with less salt than you think you need, as it will intensify as the salsa sits.

5. 5

   Stir everything together gently but thoroughly, ensuring the spices are evenly distributed.

6. 6

   Fold in the fresh chopped coriander just before serving.

   Tip: Add the coriander at the last moment to preserve its bright, fresh flavor and vibrant color.

7. 7

   Taste and adjust the seasoning or lime juice to your preference, then serve immediately or chill for up to 2 hours.

   Tip: This salsa is best enjoyed fresh but can be refrigerated in an airtight container for up to 24 hours.