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Pico de Gallo

A Mexican salsa that goes well with chilli con carne ½ a medium red onion, finely chopped 2 medium ripe tomatoes, chopped 5 or 6 jalapeño chilli slices (from a jar, e.g. Santa Maria or Old El Paso) Half a large bunch of fresh coriander, stalks and all The juice of 1 or 2 limes A good pinch of salt
  1. Roughly chop the onion, tomatoes, chillis and coriander, then finely chop everything with a mezzaluna, either individually or all together on a large chopping board. Go as fine as you like, although it should keep some texture.
  2. Move all the chopped ingredients into a bowl and add the lime juice and a good pinch of salt
  3. Stir well then allow to rest for a half hour minimum
Goes well on Chilli con Carne or in buttiros and tacos