Spicy Tomato Salsa 3 tomatoes, cored, seeded and chopped 8 small spring onions, trimmed and roughly chopped 1jalapefio pepper, cored, seeded and finely chopped (wear gloves when handling; they burn) 1 clove garlic, crushed 3/4 teaspoon salt 1/3 cup (10 g) roughly chopped fresh coriander leaves Makes 31/2 cups (875 g) A staple of Mexican cuisine, salsa is now popular everywhere. The spiciness can vary from very mild to tongue-burning hot, depending on the variety and quantity of peppers used. The zesty mix in this basic recipe is not just for tortilla dipping; you can also dollop it on grilled chicken breasts, firm fish, in beef fajitas or omelettes. ilna large, nonreactive bowl, combine the tomatoes, spring onions, jalapefio pepper, garlic and salt, then stir until well blended. Let the salsa stand for 1 hour to allow the flavors to mellow. 2 Just before serving, add the chopped coriander and stir. Serve immediately or store in the refrigerator for up to 2 days.