Pico De Gallo
This fresh tomato salsa is an integral part of Mexican cuisine
Makes enough for: 3 cups
Ingredients
- 10 mls olive oil
- 1 red onion, peeled, cut in half and finely chopped
- 4 roma tomatoes, quarted, desseded and diced
- 2 jalapeño chillies, cut in half, deseeded and finely chopped
- 20 g fresh coriander, chopped
- 20 mls canola oil
- 2 limes, juice only
- 0.625 mls fine salt
Method
- Heat the oil in a non stick frying pan, add the onions and sauté until soft
- Place the onions into a bowl, together with the tomatoes and chillies
- Stir to combine then add the coriander, oil, lime juice and salt
- Mix to combine, taste and adjust the seasoning if necessary *
- Place ito into the fridge for at least 10 minutes for the flavours to develop
Notes
* you can add more chillies if you want your salsa to be spicier