Pico de Gallo

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By Darren Purchese

We are celebrating the vibrant and zesty with this quick and easy flavour bomb for your Mexican, and other dishes. It’s a simple combo of ripe tomato, crisp onion, zesty lime, fiery Jalapeños and coriander and it can be used to top stews, tacos or anything that needs a flavour lift and a bit of contrast in texture.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

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Portions

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Ingredients

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4 tomatoes, ripe
1 white salad onion (or red onion)
2 jalepeno chillies
 coriander leaves, washed and dried
2 lime zest and juice
 salt flakes
1

Cut the tomatoes into 1cm dice and cut the onion into ½ cm dice. Add to a bowl and add chopped jalapeno pepper. Stir in the coriander leaves and use a microplane to grate in the lime zest. Zest the lime into the bowl and then cut in half and squeeze in the juice. Add the salt flakes and mix well. Transfer to a serving dish, serve at room temperature and make as close to serving as possible.

 

1
0 hours 0 minutes

Cut the tomatoes into 1cm dice and cut the onion into ½ cm dice. Add to a bowl and add chopped jalapeno pepper. Stir in the coriander leaves and use a microplane to grate in the lime zest. Zest the lime into the bowl and then cut in half and squeeze in the juice. Add the salt flakes and mix well. Transfer to a serving dish, serve at room temperature and make as close to serving as possible.

Recipe Tags jalapeno, lime, tomato