I just wanted something a bit different to go with supper so I thought I would knock this up. A great combination of tangy flavours all combining to become better than the sum of their parts. Tomatoes are one of those things that are a bit temperamental in terms of flavour so it is quite a good way to deal with some if they turn out to have no flavour whatsoever like these miserable chaps
I used half a shallot in my tiny batch which I would have considered to be a weak onion flavour more than a shallot flavour, which worked pretty well. Coriander is a bit divisive in terms of a flavour but that also brings something to it.
The basil went in because it always tends to if I am dealing in tomatoes – a classic and brilliant flavour combination.
In the recipe, I have put garlic but when I made it I used some garlic infused olive oil which was significantly more pungent than I was expecting, luckily a bit more lime managed to tone down the garlic. A clove of garlic is quite a bit for one person so I use a lot of garlic puree, it saves on waste and means your hands don’t stink for the next two days.
The warmth of chilli is of benefit but if you are a bit braver than I am with it, put a bit more. I am firmly of the opinion that not everything has to become the chilli show and roaring spice can often be the only thing you can taste.
1 tomato, diced
Half a shallot, diced
An inch of chilli sliced
About 10 stems of coriander chopped
5 basil leaves chopped
Half a clove of garlic crushed
Pepper and salt
A dribble of olive oil
A strong squeeze of lime
Stir everything up together and try it, adjust to taste.