1. Place all ingredients into a mixing bowl and toss and season.
2. Serve with Cantina White Corn Chips.
450g of ripe tomatoes, deseeded and chopped
1/2 small, sweet white onion, finely diced
1-2 garlic clove, minced
1-2 jalapeño peppers, finely diced, with or without seeds depending on taste and heat tolerance
15g coriander, washed and chopped roughly
2-3 tbsp. freshly squeezed lime juice
A pinch of sea salt to taste
Photography David Loftus | Recipes and styling Julia Azzerello