Refreshingly cool, flavoursome salsa that packs a punch 🌶 Pico de Gallo is perfect on it's own, served with tortilla chips or as an accompaniment to your favourite chilli.
500g Ripe plum tomatoes
100g Fresh Coriander leaves
1 Medium White or Red Onion
1 Garlic clove
2 Birdseye chillies or jalapeños
The juice of 1 lime
Salt & Pepper
Dice your tomatoes into small pieces and add to a bowl, some recipes call for the tomatoes to be deseeded but I don't think it make a huge difference, if anything the salsa will just have a little more liquid to it.
Dice the onion and add this to the bowl along with the tomatoes. Mince the garlic and the chillies, chop the coriander finely and add to the bowl. Add the juice of one large lime and a generous twist of sea salt and black pepper.
Give everything a good mix through and taste, adjust seasoning if required, my secret ingredient here is a tiny, tiny dash of smoked paprika... go on, do it, no one will know!
The skill to this dish is letting it sit for as long as you can in the fridge, to let those amazing flavours infuse. If you can, leave it overnight, if you can't, an hour will do. You will be left with a spicy and super refreshing salsa, perfect for sides, nibbles at lunchtime, or on top of tacos.