Ingredients
- 12-15 vine-ripened baby roma tomatoes, diced
- 1/4 cup chopped flat-leaf parsley (20 g)
- 1/4 cup chopped cilantro
- 1 small jalapeño or Spanish red chili pepper, seeded and finely chopped
- 1 small white onion
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon good quality white wine vinegar
- pinch of ground cumin
- sea salt and freshly ground pepper, to taste
Instructions
- Place the chopped tomatoes in a colander; sprinkle with salt and toss gently. Allow juices to drain for 15-20 minutes.
- In a medium bowl, combine the parsley, cilantro, chili pepper, onion, oil, vinegar, cumin, salt and pepper. Add the tomatoes and mix together to combine flavors. Let stand for 15 minutes, to allow the flavors to meld together. Toss again before serving.