Pico de Gallo
- Serves: 4
- Cooking Time: 1 mins
- Course: Side Dish
- Cuisine: Mexican
- 1kg of good quality tomatoes, very finely chopped
- 2 red onions, very finely chopped
- 1 red pepper, very finely chopped
- 1 bunch of coriander, finely chopped
- 3 cloves garlic, minced
- 3tbsp cider vinegar
- 5 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 2 tsp caster sugar
1 In a deep bowl, mix all the ingredients together. Check the seasoning, sometimes the tomatoes will need a good amount of salt.
2 This is ready to serve immediately, or will keep in the fridge for two days. The salsa will produce a lot of excess water over time due to the salt and vinegar drawing out the liquids from the tomatoes. Simply drain any excess liquid and the salsa is still good to serve.
3 Pico de gallo goes really well with grilled meats, mild cheese or any Mexican dish. It is also great as a dip with tortilla chips.