Pico de Gallo

Pico de gallo is the freshest, simplest salsa in Mexican cooking: finely chopped raw tomato, onion, green chilli and coriander, brightened with lime juice and salt. Unlike a blended salsa it is chunky and juicy, and it takes only ten minutes. It adds freshness to tacos, nachos, burrito bowls, quesadillas and even toast. Use firm ripe tomatoes, chop everything evenly and season just before serving, so the vegetables stay crisp and the flavours stay clean and sharp.

Method

1. Cut the tomatoes in half, scoop out the seeds and watery pulp, and dice the flesh into small even pieces.
2. Rinse the chopped onion in cold water for 30 seconds, drain well, and add to a bowl with the tomatoes. This softens its sharpness.
3. Add green chilli and coriander and mix.
4. Add lemon juice and cumin. Toss gently, taste, and adjust lemon or chilli.
5. Let the salsa rest for 10 minutes so the flavours blend, then drain any excess liquid.
6. Stir in the salt just before serving, taste, and serve fresh at room temperature or lightly chilled.

What to serve it with

Serve with nachos, tacos, burrito bowls, quesadillas or grilled paneer.

Storage

Best fresh. Refrigerate in a covered container for up to a day, draining any liquid before serving.

Variations

• Add diced mango or pineapple for a fruity salsa.
• Mix in boiled sweet corn.
• Add finely diced cucumber for extra crunch.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.