Is it a tomato and onion salad? In India, they would call this an onion and tomato chutney, you might call it an onion and tomato salsa but let's not split hairs, let's just get on with the cooking.
Raw onion isn't may favorite but what makes this chutney work for me is the lemon juice that actually “cooks” the onion and takes away that really pungent (and what would be overpowering) flavor.
Camping again, hence the plastic pot - sorry!
When you chop into a raw onion you break the cell walls and a volotile sulphuous compound is realeased and it is this compound that gives onions their pungency (and also makes you cry). The addition of lemon juice helps leach those compounds out of the onion so leaving raw onion palatable.
To be fair you can do the same with iced water but it takes a couple of hours and adds no flavor. You can also make use of red onions because these aren't as pungent.
Given what we discussed at the top, this recipe makes the perfect accompaniment to both Indian and Mexican cuisine.
Serves:- 4 people
Preparation Time:- 4 hours Cooking Time:- n/a
Total Time:- 4 hours
1 large onion chopped
2 tomatoes chopped
Juice of one lemon
A sprinkle of dried chili flakes
Mix up the onion and tomato in a bowl, sprinkle in the salt and chili flakes, squeeze over the lemon juice and mix until everything is coated. Now refrigerate for a few hours and then it is ready to serve.
You can use this chutney / salsa as a side accompaniment to any of the dishes below.