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. You might want to strain the tomatoes first if you’re pairing this with bread or crisps. Otherwise you’ll have soggy tortillas.