Pico de Gallo
Meaning 'rooster's beak', pico de gallo is a chunky salsa originally meant to be eaten by hand. The name comes from the pinching action of the forefinger and thumb, which was thought to resemble a snapping beak
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INGREDIENTS:
2?3 large, vine-ripened tomatoes
1/2 red onion, finely chopped
1 red chilli, deseeded and finely chopped
1 green chilli, deseeded and finely chopped
2 tbsp fresh coriander, chopped
juice of 1 or 2 limes, depending on juiciness
salt and freshly ground black pepper
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PREPARATION:
Quarter the tomatoes, scoop out the seeds and cut the flesh into dice. Mix with the chopped onion, chillies, coriander and lime juice, and season with salt and pepper.
Serve with grilled steak, chilli rellenos or other Mexican food.
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PREP/COOK INFORMATION:
Prep time:
15 minutes
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Source: Cooking Coach Terry Farris
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