Cut several ripe plum tomatoes into quarters and remove the insides, dice.
Put the tomatoes into a bowl along with 1 very finely diced red onion, 1tsp QC, 1tbsp olive oil, 1tbsp copped coriander, juice of one lime, 1tsp palm sugar, 1/2tsp sea salt and a fare few twists of the black pepper mill. Check if it needs more lime or seasoning. Leave to marinade for at least 20mins.
Using normal sized or mini pittas load them with left over meat, lettuce and the salsa.
This fresh tomato Mexican salsa can be used with many meals or a tasty dip with your favourite tortillas.