Bangkok Salsa

• 2 pounds Ripe Tomatoes
• 1 whole Brown Onion, Peeled And Diced
• 1/2 cups Finely Chopped Fresh Coriander
• 1/2 cups Sweet Chili Sauce

1. Remove the seeds and watery bits from your tomatoes.
2. Chop your tomatoes and the onion as you like them for salsa.
3. I like mine fairly chunky, so I do about 1cm square diced.
4. Mix the chopped tomato, onion and coriander together.
5. You can do up to this stages several hours before serving.
6. When you are ready to serve, add the sweet chili sauce.
7. You can add as much as you want until you have the salsa consistency you like.
8. Notes:
9. The sweet chili sauce I use can be bought at many oriental shops, but also in lots of large supermarkets.
10. I prefer the large bottles which are usually called sweet chili sauce for chicken.
11. We entertain a lot and have been going through a large bottle every two weeks just for the salsa!
12. The name for this salsa comes from a favourite Mexican restaurant in Thailand.
13. The owner (an American) was kind enough to share his secret ingredient.

tomatoes, brown onion, fresh coriander, sweet chili sauce

Taken from tastykitchen.com/recipes/appetizers-and-snacks/bangkok-salsa/ (may not work)