Pico de Gallo by Cool Chile
Pico de Gallo, also known as Salsa Mexicana, is used as a table condiment to sprinkle on tacos, soup or beans or as a dip. The idea is to cut all the ingredients to roughly the same small dice and to have a balance of colour, green (chilli and coriander), white (onion) and red (tomato), just like the Mexican flag.
Makes 1.5 cups.
1 1/2-2 large ripe tomatoes (de-seeded)
1/2 a large white onion (diced & rinsed)
1-2 thick fleshed large green chillies (de-seeded)
(or 1-2 hot skinny green chillies to taste)
A couple of sprigs of coriander minced (including stems)
Juice of 1 lime (or to taste)
1/4 - 1/2 tsp salt (or to taste)
Core and de-seed the tomatoes, then with a sharp knife cut into a small dice. Peel the onion and dice about half of it into similar size pieces as the tomato, rinse under cold water in a sieve until the water runs clear, this will take the sting out of the beast. Choose your chilli, chop like wise along with the minced coriander. Place all into a bowl with the lime and salt. Stir and re-adjust seasoning. Let sit for 20 mins to flavour up, but then use as soon as possible, as if left too long (more than a couple of hours) will loose it's texture and be past it's best.