Pico De Gallo
One of my all-time favourite salsa’s and super quick to make. Onion, lime, tomatoes and coriander along with the mandatory salt and pepper. Allow the flavours to marinate and your done. The classic pico de Gallo is such a versatile side dish you can serve it with virtually anything. When I mean anything of course I don’t mean a Sunday roast but the next day try this. Cold slices of roast beef along with a simple salad of tomatoes and onions ( pico de Gallo). You could also add some bread and you have a healthy meal.
Ingredients
- 1/2 Lime
- 4 tomatoes
- 1 small onion (diced)
- 1 large handful of coriander
- 1/2 red chilli (optional)
- Salt & pepper (pepper is optional as its not an authentic ingredient)
Instructions
Diced the tomato, if there is to much liquid in the tomatoes remove The salsa does not want to be to wet as it spoils the dish you are serving with it Ensure that the onion is small dice, a similar size to the tomato dice Finely chop the coriander Add all the ingredients into a small dish Squeeze the lime over the ingredients and season to taste Place in the fridge and allow the flavours to mix Serve ideally with a taco
Notes
Also great with any grilled meats or even with a salad. Remove from the fridge 30 minutes before serving allowing it to come to room temperature for the best flavours.
The Origin of Pico De Gallo
Sometimes know as salsa picada its thought to have first emerged in Mexico as the colours represents their flag. Of course they always serve the salsa with a Mexican taco. You could try it with this Mexican carnitas pulled pork.
In many regions of Mexico the term refers to any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya, or mild chilis. The ingredients are tossed in lime juice and either hot sauce or chamoy, then sprinkled with a salty chili powder. source Wiki
The Onion Salsa
I have used every type of onion in my salsa mixes, white, Spanish and red onion. As long as you marinate/pickle with the lime juice it will be perfect. Occasionally I have also used spring onions and shallots.
The Perfect Salsa Tomato
I might be stating the obvious but the tomatoes need to have a deep red colour. You need to ensure they are ripe and full of flavour. You do not have to spend a fortune on the very best vine ripened tomatoes, after all the lime and cilantro will add flavour. If you do use over ripe tomatoes ensure you remove the liquid flesh from the inner tomato. The choice of tomatoes is entirely down to personal preference and cost. If your a regular reader then you know the cheaper the better. I have used all varieties of tomatoes, baby plum, salad tomatoes, yellow, purple.
another great healthy salad : kebab shop salad.
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)