The quantities are approximate. Adjust it to your tastes. You can vary the oil and vinegar flavours you use too.
I suggest making this in advance and refrigerating it, or making it at the start of cooking your meal, because the flavours need time to combine.
Try it:
on nachos with melted cheese
as a dip for tortilla chips
in a burger
in a fajita, burrito or taco
on bruschetta
with salad or veg
On fish or meat
Ingredients:
2 large tomatoes, finely chopped
1/4 onion, finely chopped
Lots of corriander, chopped
Splash of lime juice
Pinch of salt
1tbsp Balsamic Vinegar di Modena
1-2tsp Extra Virgin Olive Oil with Basil
1tsp Extra Virgin Olive Oil with Garlic or Yorkshire Rapeseed Oil with Garlic
Instructions:
1) Mix it all in a bowl and set aside for at least 10 mins.
2) You might want to strain the tomatoes first if you’re pairing this with bread or crisps. Otherwise you’ll have soggy tortillas.