A Mexican salsa that goes well with chilli con carne
½ a medium red onion, finely chopped
2 medium ripe tomatoes, chopped
5 or 6 jalapeño chilli slices (from a jar, e.g. Santa Maria or Old El Paso)
Half a large bunch of fresh coriander, stalks and all
The juice of 1 or 2 limes
A good pinch of salt
Roughly chop the onion, tomatoes, chillis and coriander, then finely chop everything with a mezzaluna, either individually or all together on a large chopping board. Go as fine as you like, although it should keep some texture.
Move all the chopped ingredients into a bowl and add the lime juice and a good pinch of salt
Stir well then allow to rest for a half hour minimum