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 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!