Wash tomatoes and cut the base, making a cross slit on the topside. Immerse in boiling water for ten seconds. Remove and immediately put them in cold water.
Peel, deseed and chop them roughly.
Peel, wash onion and chop as finely as possible. Wash and finely chop jalapeno peppers.
Squeeze lemon, strain and keep juice aside. Clean, wash and chop coriander leaves finely.
In a medium sized bowl, combine tomatoes, onion and pepper.
Add olive oil, vinegar, lemon juice and salt. Crush oregano and add.
Mix well and let sauce stand for at least two hours to blend the flavours.
Serve at room temperature with your choice of snacks or as a dip for cocktails.
Chef\'s Tip
Red wine vinegar is recommended |
