This recipe is taken from Delia Smith’s Summer Collection and has also appeared in Sainsbury’s Magazine (Guide to Fish Cookery).
4 large firm tomatoes, skinned and deseeded
1 fresh green chilli (the fat squat variety that isn’t too fiery), halved and deseeded
½ medium red onion, finely chopped
2 heaped tablespoons chopped fresh coriander
juice 1 lime
salt and freshly milled black pepper
First, using a sharp knife, chop the tomatoes into approximately ¼ inch (5 mm) dice straight into a serving bowl. Next, chop the chilli very finely before adding it to the tomatoes. Add the onion, coriander and lime juice, and season with salt and freshly milled black pepper.
Give everything a thorough mixing, then cover and leave on one side for about an hour before serving.