Mexican food in Sydney is pretty pitiful. I have yet to eat a meal that has impressed me. So, I made myself some chilli and this lovely salsa to go with it. It’s spicy, but use it sparingly and it’ll add a pleasant kick to your meal.
1 medium tomato (very finely chopped and drained)
1/2 onion (very finely chopped & drained)
6 sprigs fresh coriander (finely chopped)
salt & pepper
3 fresh green chillies (finely chopped with seeds)
1/3 cup tomato pasata
pinch of sugar (optional)
Combine all the ingredients and set aside for at least 30 inutes to let the flavours develop.
We ate it with a bean chilli, cheese, sour cream, guacamole and warm corn tortillas.