Ají de cebolla

Instructions

1. Deseed the tomatoes, then cut them into very fine dice. Drain them in a sieve so the sauce isn't too watery.
2. Finely slice the red onion and rinse it under cold water to mellow its taste.
3. Deseed the rocoto chili and chop it very finely, keeping a few seeds if you want more heat.
4. Chop the coriander and mix it in a bowl with the onion, tomato and chili.
5. Add the lime juice, oil, salt and pepper, then stir gently.
6. Let it rest for 10 minutes before serving so the flavours can blend.