Pronounced ‘PEE-koh duh GUY-yo’, this fresh salsa relies on using firm but ripe tomatoes with a touch of chilli and fresh lime.
INGREDIENTS
2 cups diced tomatoes
1 clove garlic, crushed
¼ cup finely chopped red onion
1 red or green chilli, seeds removed, finely chopped
¼ cup finely chopped coriander
juice 1 lime
1 tablespoon olive oil
sea salt and freshly ground pepper
METHOD
Combine all the ingredients in a bowl and season. Best served the day of making. Makes 2 cups
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.