Prep the onion – Add the onion to a small bowl with the salt and half the lime juice. Let this sit while you prep everything else – this process takes the harshness out of the raw onion and gives it a subtle tangy flavour.

Prep the tomatoes – To prepare the tomatoes, you can finely dice them as they are, or, if time permits, use the following method to scoop out the seeds (recommended for the best, non-soggy result!). Slice the tomatoes in half lengthways, then use a small spoon to scoop out the seeds and watery pulp (it doesn’t need to be perfect – just remove the juiciest bits). Lay each tomato half cut-side down, then slice into thin strips. Turn and dice into small cubes.

Add the remaining ingredients – Add the chilli to the tomatoes (if using), along with the coriander, onion, olive oil (if using – it adds a shine and richness) and the remaining lime juice. Taste and season with extra salt, if needed.

Stand (optional) – If time permits, let it sit at room temperature for 10–15 minutes before serving – this allows the flavours to meld and the tomatoes to release a little juice.

Serve – Serve spooned over quesadillas, burritos, tacos, nachos, grilled meats or enjoy with corn chips.