Peanut and tomato salad

Chop a small onion into a medium-small dice, separating the layers.

Slice a green jalapeno into rings and add to the bowl with the onion.

Chop four firm but ripe tomatoes into a medium dice and add them.

Mix 50 g crunchy peanut butter with the juice of one lime until well combined, then add a tablespoon of white vinegar and mix again.

Thin with a tablespoon of water if needed, then add three quarters of a teaspoon of salt and a quarter teaspoon of black pepper and mix.

Pour the dressing over the chopped vegetables and mix until well coated.

Top with a few more rings of green chilli and chopped peanuts.