I have been making this salsa for pretty much 20 years! It was one of the first things I made when I was starting to transition from properly basic student food (I basically lived off jacket potatoes, beans on toast, tuna pasta and a salad consisted of cucumber, tomatoes and iceberg lettuce) to actually starting to cook and experiment with more exciting flavours.  This is so simple, it’s one of my favourites that I go back to time and time again.

Serves 2

Time: 15 minutes

Ingredients

• 3 tomatoes

• 1 avocado

• 1/3 red onion

• Small bunch of coriander

• One Lime

• Pinch of salt, pepper and tabasco (optional)

Instructions

1. Slice the tomatoes in to wedges, roughly 6ths and hollow out the watery seed filled middle and discard. Slice each wedge in half again, so each wedge is roughly 5mmly thick, you can cut thinner or chunkier as you like.  Chop the wedges in to dice and place in a bowl.

2. Dice the red onion in to medium to fine dice and add to the bowl.

3. Rinse the coriander and roughly chop.

4. Add the juice of one lime along with a pinch of salt and pepper and if you want the salsa to have a bit of a kick, adda few drops of tabasco.

5. Mix everything together as the avocado can get a bit mushy if stirred around too much if it’s very ripe already.

6. The avocado can discolour quite quickly once cut and so I would wait until nearly time to serve it before adding it to the salsa. When you are ready to eat the salsa, halve the avocado, destone it, scoop out the flesh and dice it. Again choose whatever size pieces you prefer. I like quite chunky pieces, about 1cm dice, especially if the avocado is very soft.

7. Mix it all together, taste and adjust seasoning to taste and serve.