Name: Tomato dip
Cook time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 2 medium tomatoes (380g), finely chopped; 1/2 red onion, finely chopped; 1 small fresh red thai chilli, finely chopped; 1/2 teaspoon ground coriander seed; 1 tablespoon chopped fresh coriander leaves

Ingredients

2 medium tomatoes (380g), finely chopped

1/2 red onion, finely chopped

1 small fresh red thai chilli, finely chopped

1/2 teaspoon ground coriander seed

1 tablespoon chopped fresh coriander leaves

Method

1.In a small bowl, combine all ingredients; mix well. Season to taste.

2.Cover, refrigerate 2 hours; remove from refrigerator 10 minutes before serving.

Tomato dip is best made close to serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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