A vibrant Mexican salsa, pico de gallo (also known as salsa fresca) is made using just a handful of fresh, raw, diced ingredients. Pile high on top of nachos or use it to bulk out a burger, fajitas or pitta breads - unlike traditional or jarred salsas which can be a watery purée, salsa fresco is fresh and chunky (and won't leave your food in a soggy soup). I like mine piled on top of eggs on toast for a fresh twist on breakfast.
Total time to make : 15 minutes Time to prep : 10 minutes
Servings : 8
4 ripe large tomatoes
1 white onion
1 fresh jalapeño chilli pepper (or use jarred and ready-sliced)
1 tsp salt
1/2 tsp ground cumin
Fresh coriander, finely chopped
Finely dice your onion and jalapeño pepper then mix together in a medium bowl with the juice from 1 lime, salt and cumin. Leave to marinade on one side whilst you prepare the tomatoes.
Slice tomatoes into 1/4s, de-seed them by using a tablespoon to scoop out the seeds and finely dice the remaining tomato flesh into chunks.
Add the tomatoes and fresh chopped coriander into the bowl and mix everything together, test for seasoning and adjust with salt/lime juice to your taste.
Leave to sit for 15 minutes before serving to let the flavours come together, see notes below for how to store.
Serve piled high onto nachos, stuffed into pitta bread, to bulk out burgers or sandwiches ir add a fresh mexican-twist to any dish.
2g protein, 5g carbs, 0g fat
Good to know:
Store in an airtight container or serving bowl wrapped tightly (cling film/wax wrap)
Will keep for up to 3 days in the fridge but best enjoyed at room temperature - remove from the fridge 30 minutes before serving
Serve with a slotted spoon to drain any excess liquid