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Hot Tomato Salsa

From The Wednesday Market

<p>From The Complete Vegetable Book</p>
Source: Clare Connery The Complete Vegetable Book (Entered by Brenda Fayard)
Serves: makes 1-1/4 cups, enough to serve 4

1 small red onion, finely chopped
1 clove garlic, minced
1 pound sweet ripe tomatoes, peeled, seeded, and diced
1-2 sweet, moderately hot red chili peppers, seeded and finely chopped
3 tablespoons finely chopped cilantro
1 tablespoon parsley, finely chopped
juice of 1/2 lime
3 tablespoons olive oil
pinch of salt
pinch of sugar

Step by Step Instructions
  1. 1. Put the red onion into a small bowl and cover with boiling water. Leave for a few minutes, then drain and refresh under cold water. Drain again and pat dry with paper towels. 2. Combine all the ingredients together, mixing lightly. Cover and chill for 30-60 minutes, to let the flavors develop before serving. Variations - Any of the following can be added to the basic tomato salsa: avocado, peeled, diced and tossed in lime juice to prevent discoloration; papaya, peeled, seeded and diced; pineapple, peeled and diced; mango, peeled, stoned and diced; chopped fresh herbs, such as mint, fennel, lovage, oregano, marjoram, dill, tarragon. For a milder salsa, leave out the chile.