Andy Noonan’s salsa criolla

Makes: 1
Course: Side
  • 180-200g tomatoes, diced
  • 180-200g white onion, diced
  • 180-200g green peppers, diced
  • 20ml cider vinegar (about 1.5 tbsp)
  • 20ml olive oil (about 1.5 tbsp)
  • 10ml lemon juice (about 2 tsp)
  • 1/2 tsp salt (or to taste)
  1. Dice the tomatoes, white onion and green peppers into small pieces and combine them in a mixing bowl.
  2. Add the cider vinegar, olive oil, and lemon juice to the bowl, and mix well to coat the vegetables.
  3. Sprinkle the salt over the mixture, then stir to ensure an even distribution.
  4. Let the salsa rest for about 10-15 minutes to allow the flavours to meld together.
  5. Taste and adjust the seasoning, adding more vinegar, oil, or salt as desired.
  6. Serve fresh as a topping on grilled meats. Adjust the seasonings to your taste.