Pico de Gallo Salad

Fresh pico de gallo with ripe tomato, onion, coriander, jalapeño and lime.

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Removing excess tomato seeds and resting the salsa briefly gives a fresh mixture that is juicy but not watery.

Ingredients

• 500 g ripe tomatoes (diced)
• 0.5 white onion (finely diced)
• 1 jalapeño or serrano (finely chopped)
• 25 g fresh coriander (chopped)
• 3 tbsp lime juice
• 0.75 tsp fine salt

Step-by-step method

1. Cut the tomatoes into small even dice. If they are extremely juicy, scoop out some of the watery seed pockets first.
2. Finely dice the onion and chilli so they distribute evenly through the salsa.
3. Combine the tomato, onion, chilli and coriander in a bowl.
4. Add the lime juice and salt and toss gently.
5. Leave at room temperature for 10 minutes so the salt draws out a little tomato juice and the flavours mingle.
6. Taste and add more lime, salt or chilli if needed.
7. Serve the same day with tacos, grilled food or tortilla chips.