Pico De Gallo
Are you ready to add a burst of freshness to your meals? Look no further than our homemade Pico de Gallo recipe! This classic Mexican salsa is not only incredibly easy to make but also packs a punch of flavour that will elevate any dish.
Ingredients
- 400g perino or cherry tomatoes, diced (or 3-4 vine ripened tomatoes)
- ½ red onion, diced (can use white or brown too)
- 1 jalapeno chilli, halved, deseeded and finely diced (leave the seeds in for extra heat)
- ¼ cup chopped fresh coriander leaves and stems
- Juice of 1 lime (about 2 tablespoons)
- ½ teaspoon sea salt
- pinch cracked black pepper
Instructions
- Combine all ingredients in a bowl. Cover and chill for at least 15 minutes before serving for the flavours to meld.
- Serve with corn chips, tortilla chips, alongside tacos, quesadilla's or burrito bowls. Or see the serving suggestions above for many other ways to serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - OTHER ADD INS
You can choose to add in extra flavour by adding a clove of crushed garlic, a pinch of cumin or some cayenne pepper for extra heat.