Ingredients
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340gseeded and finely diced (makes about 1.5 cups)
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15g Fresh Coriander
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40g Onionfinely chopped
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1 small Jalapeno Peppersfinely chopped, including seeds or more to taste
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1 tbsp Limejuice or more to taste
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1/2 tsp Fine salt
Directions
Pico De Gallo, also known as Mexican tomato salsa is a staple in Mexican cuisine. The beauty of this recipe is that the combination of tomato, coriander and white onion create a dish as colourful as the Mexican flag.
My elder child is in love with salsa and will ask for fajitas simply to eat tortillas with salsa whilst he tolerates the rest of the fillings. This week I decided to cut out the faff of making the fajita fillings and went for a simple salsa and chips. Gosh it was popular!
The salsa recipe came from Roberto Santibanez and is super quick to make – only 15 minutes! The BBC Good Food website explains how to make the tortillas into chips. Nom nom.
Steps
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1
Done
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Mix all the ingredients together in a bowl. Season to taste with additional chilli, lime juice and salt. |
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2
Done
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The salsa keeps in the fridge for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl. |
