Pico de Gallo
- Serves 4
- Prep time: 10 mins
A super simple Mexican-style salsa - a great way to use up fresh summer tomatoes. This chunky dip is ideal with corn chips, as a side with steak or chicken, or add to your favourite wrap or tacos.
Ingredients
- 2 large ripe tomatoes, finely diced
- ½ small red or white onion, finely chopped
- 1 jalapeño (seeds removed for milder heat) or red chili pepper, finely diced
- ½ cup fresh coriander, finely chopped
- Juice of 1–2 limes or 4 Tbsp lime juice
- Salt
- Black pepper
Method
- Dice the tomatoes, onion, and jalapeño or chilli into small, even pieces. Chop the coriander.
- In a bowl, gently toss the chopped ingredients with lime juice. Add a pinch of salt and pepper (and cumin if using).
- Let sit for 5–10 minutes before serving.
Tips
- Less juice: Remove tomato seeds to prevent a watery salsa.
- Don't like it spicy? Skip the jalapeño seeds or use a green chili.
- Make ahead: Chill for up to 2 - 4 hours; it deepens the flavor. Avoid long-term storage as the tomatoes may become watery after 24 hours.