Fresh, homemade salsa is packed full of flavour. It's incredibly simple to make and can be adjusted in terms of consistency and heat, to suit your own taste.
Pico de Gallo salsa, is a firm salsa, that is ideal with tacos and fajitas, as it contains less liquid than other salsas. If possible, use a firm and fleshy tomato such as plum, which contain less seeds than other varieties.
Traditionally, Mexicans use Serrano chillis but jalapeños are a good alternative. I usually start off with half a chilli and then adjust to taste.
I like to serve this with nachos, or as a side along with my Mexican roasted peppers and onions with steak or chicken tacos.
225g firm, fleshy tomatoes
40g red onion
½ - 2 green chillis (to taste)
1 clove of garlic
½ - 1 lime
Fresh coriander (to taste)
2 tablespoons of extra virgin olive oil
Seasoning
- Cut the tomatoes into quarters and remove the seeds.
- Dice the tomatoes and place in a bowl.
- Remove the seeds from the chilli(s) and then finely dice, before adding to the tomatoes.
- Peel the onion and cut into small dice.
- Finely chop the coriander, including the stalks.
- Stir the onion and coriander into the tomato mix.
- Peel the garlic and either finely chop or grate into the salsa (I use a microplane grater).
- Roll the lime on a hard surface (helps to release the juices) and then juice and pour into the salsa along with the extra virgin olive oil.
- Season.
- Mix well and then adjust the heat and seasoning to taste.
