Instructions: Core then finely dice the tomatoes and transfer them to a bowl (some Mexican cooks like to squeeze out and discard the seeds first but I prefer to leave them in for more flavour and texture).

Soak the diced onion in a bowl of cold water for a few minutes then drain.

Before preparing the chillies, put on disposable or rubber gloves. Cut the chillies in half lengthwise then scrape out the seeds and discard if you wish

(leaving the seeds in will make the salsa much hotter). Chop the chillies as finely as you can then transfer them to the bowl of tomatoes.

Wash the coriander carefully then gather the sprigs and slice the leaves and stems, working your way down from the leafy end until there are only stems left. (Slicing the coriander this way will leave you with plenty of texture and wont allow the leaves to bruise. Transfer the chopped coriander to the tomato mixture.

Add the finely diced (drained ) onion and chopped garlic to the tomato mixture then season to taste with salt (and pepper if you like).

Add lime juice and mix thoroughly then allow to sit for at least 30 minutes.

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