15ml (1 tablesp) olive oil
2 cloves garlic, peeled and sliced
1 small onion, finely chopped
2 sticks celery, finely chopped
1 green pepper, de-seeded and finely chopped
3 red chillies, de-seeded and finely chopped
1kg (2.2lbs) British Classic or Plum tomatoes
2.5cm (1") root ginger, peeled
Juice of one lime
20g pkt fresh coriander, finely chopped
5ml (1 teasp) caster sugar
Salt and ground black pepper
Heat the oil in a large saucepan and sauté the garlic, onion, celery, green pepper and chillies very gently for 15 minutes, until softened.
Meanwhile, peel and chop the tomatoes.
Take the saucepan off the heat, grate the ginger coarsely and squeeze the ginger juice into the pan. Add the lime juice, tomatoes and coriander and stir well. Season with sugar, salt and pepper.
Leave for at least 2 hours, preferably overnight, to allow the flavours to develop. Serve at room temperature.
Serve with barbecued burgers in baps or with barbecued chops/fish/ vegetable kebabs.
Cook's note: For a hotter salsa, add more chillies.
Did You Know?
Tomatoes accounted for nearly a third of the 36 million tonnes of fresh veg sold in W.Europe in 2014.