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Pico de gallo, or commonly known as salsa fresca is a power packed combo of diced tomatoes, red onion, chilli and coriander. Perfect as a taco topping but trust me it will take anything and everything up a notch or two. I love putting mine on scrambled eggs, in an omelette or serve as a garnish with char-grilled fish.
4 large tomatoes, deseeded and finely diced
½ red onion, finely diced
1 green chilli, finely diced (remove the seeds to reduce the heat)
juice 1 lime
1 tablespoon olive oil
pinch of salt and pepper
small handful coriander, finely chopped
Place all the ingredients in a large bowl, toss well to combine, season to taste and set aside.