Spicy Tomato and Onion Salsa

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You can eat this with anything. Indian food, Mexican, in wraps with tofu or as part of a picnic. We like it really spicy but then we are British. You need to adjust to your own taste. I always use Thai chillis which are pretty fierce although Dave prefers habaneros or, better still, Scotch Bonnet, if we can find them, which are scarily hot and, in my opinion, not nice.

1 large, ripe tomato chopped finely with all the juice

2 spring onions finely sliced into tiny rings

1 Thai red chilli very finely chopped

A handful of fresh coriander finely chopped

A pinch of salt

A tablespoon of lemon juice

Basically mix all of the ingredients together and leave for about 10 minutes for the flavours to merge. Simple and tasty.

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