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Pico de Gallo


Makes 1.5 cups.

Cooks In

less than 30 minutes

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.


  1. 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.
  2. Choose your chilli, chop likewise along with the minced coriander. Place all into a bowl with the lime and salt. Stir and re-adjust seasoning. 
  3. 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 lose it's texture and be past it's best.