Ingredients for four to six people:
tomatoes, onions and chilies provide the basic flavor, so to speak, which one always encounters another time in Mexican cuisine: To these are added culinary herbs, especially cilantro greens, also known from the kitchens of Asia, and epazote, a culinary herb that smells of lemon and can possibly be replaced with lemon balm, but sophisticated possibly with the leaf of the kaffir lemon, which play such a crucial role in Thai cuisine. For this universal salsa, which ditto always fits and should never be missing, everything is finely diced together – necessarily by hand, in no case in the hand mixer – seasoned with salt, pepper and juice of a lemon – ready. It is all together, as always, child’s play, but it depends crucially on the quality of the ingredients.
Peel and pit the tomatoes, cut the flesh into cubes. Remove the peel from the onions, dice them very finely, pit the chilies and dice them very finely. Mix everything with the chopped coriander greens, add salt and season with the juice of one lemon. Cover and let marinade for one hour, so that all flavors can blend.
Our tip: It is best to use fresh herbs for extra flavor!
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