pico de gallo

March 4, 2012

I think we ate our weight in pico de gallo when in Mexico. This ever present condiment, also called salsa fresca, is a must on a hot summer afternoon with corn chips, alongside a bean and rice burrito or open face guac sandwich for lunch, or at dinner as a side to blackened rice and black bean stew. It adds texture, flavour, and the freshness tomatoes, cilantro, and lime juice afford so elegantly. It only takes a second to make and is second to none when the kids have the munchies and need a healthy snack.

3 or 4 heirloom tomatoes, various colours, chopped

1 red onion, chopped finely

1 small jalapeño pepper, chopped finely

juice from 1 lime

3 tbsps olive oil

1 bunch cilantro, chopped finely

sea salt and pepper

Put everything in a mixing bowl and mix well. While this is a pretty traditional version, you can add cucumbers, radishes or firm fruit, such as mango as well.

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