Pickled jalapeno salsa

Ingredients

400g/14¼oz canned chopped plum tomatoes
4 tbsp sliced jalapeno peppers in vinegar, drained and coarsely chopped
2 tbsp jalapeno vinegar, from the jar
1 small onion, finely chopped
handful of coriander, chopped
sea salt

Method

1. Drain the tomatoes through a sieve, shaking to remove excess liquid, then discard the juice.
2. Transfer the tomatoes to a bowl, add the remaining ingredients and stir to mix.
3. Set aside for 30 minutes for the flavours to develop, then serve.