Wondering what to do for dinner tonight?  Do your taste buds need some excitement, or do you want to have something boring again?  Try this fast, raw Mexican salsa.  It only takes a few minutes to prepare, and the flavours are unbelievable!  You can adjust the 'heat' to suit your own tastes.  I like mine hot enough to strip paint.  Kidding!  I like a good tingle of heat, the 'afterburn' we call it at my house.  You can serve this straight on our Mexican Buckwheat Crackers.  It is also delicious on tortillas or corn chips.  If you need something more substantial, try serving with a helping of black beans(YUM!). 

Salsa Mexicana
 
Yields approx. 1 1/2 cups
Preparation time 10-15 minutes, plus a few more to let the flavours come together.
 
This is the basic fresh salsa found throughout Mexico, the colours of the Mexican flag brought together in one festive bowl.  Use the ripest, most aromatic tomatoes you can lay your hands on.  Salsa Mexicana combines the sweet-acid tang of tomatoes, the heat of fresh green chiles, and the pungent crunch of onion with coriander's herbal aromas and the sharp bright flavours of citrus.  Joy!  Consider doubling the recipe as a single batch doesn't last long. 
 
- 2 medium ripe tomatoes, finely chopped
- 1 hot green chile (jalapeno or serrano), minced - seeds optional, according to heat preference
- half a brown onion, finely chopped (can substitute red onion)
- 8-10 sprigs fresh coriander, chopped
- 1 clove garlic, minced
- 1 teaspoon freshly squeezed lime juice (a quarter of lime) - can try other citrus juices or vinegar
- salt to taste, about 1/2 teaspoon

-for extra 'heat', add seeds of the chile, or sprinkle 1 teaspoon red chilli flakes 
 
Combine all ingredients in a bowl.  Let sit a few minutes before eating - if you can wait! - to allow flavours to mingle.  Enjoy!