Salsa, it’s one of several sauces typical of Mexican cuisine. In Britain we more often than not enjoy salsa as a dip for chips but it can be embraced for so much more and pairs with beef brilliantly.

Salsa is often tomato-based, and includes ingredients such as onions, chillies and herbs. It is particularly piquant and can be enjoyed in terms of spice from mild to superhot.

Texture is just as important as flavour when it comes to salsa. Sometimes large chunks of sweet tomatoes are best as they offer up a lot of fresh flavour, bursting the tomato in your mouth with each bite. Sometimes a thorough blitz in the food processor is best to offer a smooth sauce like texture – brilliant for spreading on to the inside of a bread bun to accompany an organic burger. Our favourite though is a very small dice (yes you will need a very sharp knife to get the dice super small!). This offers freshness, crunch and a decent hit of spice when you get stuck in to a bit of chilli.

One of our favourite ways to make salsa is  grab roughly 6 tomatoes (almost ripe so they are still a little bit sharp/bitter), a large handful of fresh coriander, an onion, 2 hot chillies, a clove of garlic and two limes.

Finely dice all of your ingredients barring the limes and place in a bowl. Roll your limes on a hard surface to loosen off the juice within, and slice in half. Squeeze the juice from both limes over your diced mix and let it sit in the juice to infuse for an hour in the fridge.