Pico de Gallo, AKA Salsa Fresca is made using fresh tomatoes, onions, coriander and lime...and usually chilli too, but I have missed the chillies out for this easy peasy, family friendly version. Serve with all your Mexican favourites, but especially good on my Mexican Pulled Pork Tacos!
Course Dip, Side Dish
Prep Time 5minutes
Total Time 5minutes
Author Eb Gargano
Juice of 1 lime(or ½ lemon)
200gcherry tomatoes(ideally the really good ones), quartered
1tablespoonextra virgin olive oil
10twists black pepper
2tablespoonsfresh coriander(cilantro), plus extra for garnish
Mix the red onion and lime/lemon juice together, then add in the other ingredients and mix again.
Sprinkle a little extra coriander on top and serve.
In my version of Salsa Fresca I don’t use chillies, but if you like your salsa a little hotter try using ½ - 1 fresh chilli (e.g. serrano, jalapeño or habanero), deseeded and diced finely.Nutrition information is approximate and meant as a guideline only.