Pico de Gallo Salsa Fresca
Pronounced ‘PEE-koh duh GUY-yo’, this fresh salsa relies on using firm but ripe tomatoes with a touch of chilli and fresh lime.
Recipe by Claire Aldous
Photography by Aaron McLean
From issue #44
Aug. 27, 2015
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
