Pico de Gallo

recipe

Pico de Gallo

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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

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

Preparation: 15 Total Time: 15min

Directions

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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.

Source: Terry Farris