Ingredients

4 Tomatoes (peeled, chopped and drained)

2 jalapenos (de-seeded and finely chopped)

1 green Chilli (finely chopped)

1 clove of Garlic (crushed) 

1 tablespoon Olive Oil

1 tablespoon Cider Vinegar

1 teaspoon brown sugar

Salt to season 

Method

Thoroughly mix together the oil, cider vinegar and brown sugar.

Add this to a bowl with the other ingredients and stir. 

Refrigerate overnight.

Serve with tortilla chips and batons of raw vegetables. 

Cooks Tips

This salsa dip can be further enhanced by a handful of chopped black olives, although my personal favourite for one of the tastiest salsa dips is to add a couple of finely chopped sun-dried tomatoes, 1/4 teaspoon of dried oregano and a teaspoon of tomato puree.