Pico de gallo

Pico de gallo

By
From
The Hang Fire Cookbook
Serves
3-4

This salad is a perfectly simple and delicious fresh garnish to go with almost anything you make, from smoked to grilled meats and burgers or as a side dish. We can eat tons of this stuff and for our money it’s the perfect salsa.

Ingredients

Quantity Ingredient
4 ripe tomatoes, deseeded and diced
1/2 red onion, finely diced
1 tablespoon jalapenos from a jar, drained and finely chopped
2 garlic cloves, very finely chopped
small bunch coriander, roughly chopped
1/2 lime, chopped, rinded
1 lime, juiced
1 tablespoon olive oil
pinch caster sugar
sea salt, to taste
freshly cracked black pepper, to taste

Method

  1. Stir all the ingredients together in a bowl, cover then put it into the fridge to chill. You could do this the day before. About 20 minutes before you are ready to eat, take the pico de gallo out of the fridge and let it come up to room temperature before serving. Adjust the seasoning to taste, as necessary.
Tags:
barbecue
BBQ
Southern
America
Deep South
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