Bolivian Salsa Cruda (Fresh Tomato and Onion Salsa)

A simple, finely chopped salsa to eat with baked or grilled chicken, or on hamburgers. A generic recipe which varies from kitchen to kitchen, in the northern countries of South and Central America.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1  cup onion, finely chopped (preferably sweet onion)
• 1  cup tomatoes, ripe, peeled, finely chopped
• 1  hot pepper, seeds removed, finely chopped ("locoto", and in Bolivia the whole pepper will be chopped up, but this is to taste)
• 1  tablespoon parsley, very finely chopped
• 1  teaspoon salt (to taste)
• 1  teaspoon black pepper, coarse-ground
• 1⁄2 tablespoon  oil (virgin olive oil preferred)

Directions

1. Mix all the ingredients, drizzling over the oil last.
2. If you like, add a squeeze of lemon juice and some finely chopped garlic.
3. The sauce improves in flavour if covered and left to stand for a while.