I made a side dish to contrast the creamy tempeh mayonnaise and decided to stick to the traditional mexican tomato salsa which went perfectly with the crispy taco/tortilla baked shells. It had the right amount of spiciness and was Hubby Ro’s favourite dish for the evening.
2 tomatoes, chopped
1/2 a portion of one diced onion
3 serrano chiles, finely chopped and seeds removed
1/2 cup chopped fresh cilantro (I added a teaspoon of thyme and ground coriander instead)
1 teaspoon salt (I added slightly lesser)
2 teaspoons lime juice (I used lemon juice instead)
1/2 teaspoon of sugar (To contrast the spicy serrano chiles)
In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt and lime juice. Chill for one hour in the refrigerator before serving.