Tomato Salad with Chili and Cilantro

From The Food and Cooking of the Middle East by Ghillie Basan

Copyright 2013 by Anness Publishing Ltd

"Ripe juicy tomatoes are piled high in the markets of the Eastern Mediterranean, used daily in raw salads and cooked dishes.  In Jordan, this fiery tomato salad is a popular dish and is delicious served with grilled and roasted meats and fish."

Very refreshing side dish.  Great with baked halibut topped with Northwoods spice from Penzeys and some couscous.

Serves 4

INGREDIENTS:
6 plump, fresh tomatoes
1 chili pepper seeded and finely sliced (I used serrano)
2 cloves garlic, finely chopped -- (should be very finely chopped since it will be eaten raw)
1 tsp ground fenugreek
1/2 tsp sugar
2 Tbsp olive oil
Juice of 1/2 lemon
1 bunch fresh cilantro leaves, finely chopped
sea salt - (a light sprinkle, add more to taste)

DIRECTIONS:
1. Prick the tomatoes with a fork and place in a large bowl.  Pour boiling water over the tomatoes and leave until the skins start to peel

2. Drain the tomatoes and leave to cool  When they are cool enough to handle, peel off and discard the skin.

3. Cut the tomatoes in half, use a teaspoon to remove and discard the seeds, then chop the flesh finely and place in a bowl.

4.  Toss in the chili, garlic, fenugreek and sugar.  Season with salt and pepper and add the olive oil and lemon juice.

5. Finally toss in the chopped cilantro and serve.