Ingredients:

3-6 fresh green chillies
1 large white onion, chopped
Juice of 2 limes, plus strips of the lime rind 8 ripe, firm tomatoes
1 large bunch of fresh coriander
1/4 tsp sugar
Salt

Method:

• Roast the chillies and keep aside in a bag for about 20 minutes. Chop the onion finely and put it in a bowl with the lime rind and juice. The lime juice will soften the onion considerably.
• Remove the chillies from the bag and peel off the skins. Chop the flesh and keep aside.
• Cut a small cross at the base of each tomato and place in a heatproof bowl and pour boiling water to cover. Put the tomatoes into a bowl of cold water. Drain and remove the skins.
• Dice the peeled tomatoes and put them in a bowl. Add the chopped onion, which should by now have softened together with any remaining lime juice and rind. Chop the coriander finely.
• Add the chopped coriander to the salsa, with the chillies and the sugar. Mix gently until the sugar has dissolved and all the ingredients are coated with lime juice.
• Cover and chill for 2-3 hours to allow the flavour to blend. Garnish with the extra strips of lime rind just before serving.