Fresh tomato salsa (Pico de gallo)

1. Halve the tomatoes, scrape out the seedy, watery centre with a teaspoon and cut the flesh into cubes of about 5 mm.

2. Cut the red onion into equally small cubes.

3. Deseed the serranos (leave in some seeds if you like it hotter) and chop very finely.

4. Finely chop the coriander together with its thinner stems.

5. In a bowl, mix all the ingredients, drizzle with lime juice and season with salt.

6. Leave to stand for 10-15 minutes so the flavours come together, then serve with tacos, grilled meat or tortilla chips.

Tip: Make pico de gallo fresh and eat it within a few hours – as it stands, the tomatoes release juice and the salsa gets watery.