Salsa
Pico de gallo
Pico de gallo is the simplest salsa there is: ripe tomato, onion, coriander, lime and fresh green chilli, chopped and mixed. Serrano gives it a clean, bright heat, a little hotter than jalapeño. It's best made in summer with tomatoes and chillies straight from the garden.
Leave the membrane and seeds in for more heat, or scrape them out for a milder salsa. A jalapeño works too if you want it gentler.
- Prep 10 min
- Serves 4
Ingredients
- 4 ripe tomatoes, diced
- ½ white onion, finely diced
- 1 to 2 green serrano chillies, finely chopped
- 3 tbsp chopped coriander
- Juice of 1 lime
- ½ tsp flaky sea salt
Method
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Step 1
Chop
Dice the tomatoes, onion and serrano as evenly as you can, and chop the coriander.
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Step 2
Mix
Combine everything in a bowl with the lime juice and salt.
-
Step 3
Rest
Leave for 10 minutes so the salt draws out the tomato juices, then taste and adjust. Best eaten the same day.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
