Pico de gallo

Pico de gallo

By
From
Breddos Tacos
Makes
400g
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
300g ripe vine tomatoes
2 medium red onions, diced
1/2 bunch coriander, finely chopped
1/2 jalapeño chilli, deseeded and finely chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
2-3 limes, juiced
1 teaspoon rapeseed oil

Method

  1. First quarter the tomatoes. Remove the cores, then dice the tomatoes into 5mm cubes and put them into a large bowl.
  2. Add the diced red onions to the bowl with the coriander and jalapeños. Add salt and pepper and taste to check the seasoning.
  3. Once you’re happy with the flavour, mix in the sugar. Add lime juice, to taste, and the oil. Stir to combine and taste again – the mixture should be salty, sweet, zingy and slightly spicy. If you like your salsas hot, replace the jalapeño with a Scotch bonnet or habanero.
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