This refreshing salsa is so typically Mexican that it even bears the colours of the flag. What's really wonderful about it is that you don't need to hunt for exotic ingredients. Serrano chillies are originally used but can be easily substituted by plain green chillies.
One thing to bear in mind about pico de gallo is that it must have a chunky consistency. It mustn't be pureed or look like curry sauce. You should be able to see bits of red, green and white clearly.
Here's how to make it.
- 1/2 a small (50g) white onion (we used Sainsbury's Taste the Difference Sweet Onions)
- 4 vine ripened tomatoes
- 10 sprigs of coriander
- 1 medium green chilli
- 1/2 teaspoon garlic salt,
- 1 teaspoon freshly squeezed lime juice
- 3/4 teaspoon salt
Makes 1 cup.
You can core the tomatoes or if you don't want the seeds. Then, either dice all ingredients finely (onions and tomatoes should be made into small cubes 5 mm thick) or simply toss them into a food processor and chop until you get this chunky consistency (Remember, do not puree!)
Can be enjoyed as a dip with tortilla or as a topping for cheese quesadillas.