Tomato Salsa

• 4 ripe tomatoes-home grown if possible
• 1 Lebanese cucumber, diced
• 1/2 red onion, diced
• 1 garlic clove, crusched
• 2 tablespoons chopped corriander
• 1/2 mango, diced
• 1 tablespoon olive oil
• 1 tablespoon freshly crushed black pepper-not pre ground or crushed
• 2 teaspoons White vinegar
• 1/2 teaspoon freshly grated nutmeg-not pre ground or crushed
• Salt to taste
• 1 small, red chilli finely chopped-seeds removed is optional
• 2 anchovy fillets - white if possible
• 1/4 teaspoon Raw brown sugar

1. To make the tomato salsa, combine all the dressing ingredients in a bowl and mix well, ensure the anchovies are blended well and broken down. Place tomatoes in a bowl and squeeze lightly til juices run and all other salsa ingredients and toss. Toss dressing through the mixture and sit for 1/2 hour at room temperature. Season with a squeeze of fresh lime or lemon juice to taste.
2. Enjoy

tomatoes, lebanese cucumber, red onion, garlic, corriander, mango, olive oil, black pepper, white vinegar, nutmeg, salt, brown sugar

Taken from food52.com/recipes/23308-tomato-salsa (may not work)